BlueBerry Muffins!

These from Scratch blueberry muffins are sure to please, so light & fluffy  they melt in your mouth. & with a taste test with the kiddos these will vanish from site, they just loved them.

1/2 cup unsalted butter

1 1/4 cups white sugar

1/2 teaspoon salt

2 eggs

2 cups all-purpose flour, divided

2 teaspoons baking powder

1/2 cup milk ( you8 can also use buttermilk, but I never have that on hand)

1 1/4 cup fresh blueberries - rinsed, drained and patted dry ( I used frozen blueberries, because that is all I had, I put them in frozen, no need to defrost)

2 tablespoons white sugar

Directions

1. Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the milk, mixing just until incorporated.  Mix the blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.               
4. *This made about 18 regular size muffins*