* Preheat the oven to 375\u00b0F. Lightly grease a standard 12-cup muffin tin, or line the tin with papers, and grease the papers.
\n* In a medium-sized bowl, beat together the butter and sugar until well combined.
\n* Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
\n* Beat in the baking powder, salt, and vanilla.
\n* Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
\n* Mash 1\/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
\n* Scoop the batter by the heaping 1\/4-cupful into the prepared muffin pan; a muffin scoop works well here.
\n* Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It’s traditional \u2014 go for it!
\n* Bake the muffins for about 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
\n* Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool. <\/p>\n","protected":false},"featured_media":7001,"template":"","categories":[],"tags":[],"class_list":["post-7000","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\n