1/2 cup butter or margarine 2 cups flour 1/2 cup pastry flour 1 cup sugar 2 eggs 1 drop real vanilla extract 1/2 cup milk 4 teaspoons baking powder 1/2 teaspoon salt 2 1/2 cups fresh blueberries (or frozen)
Cream butter and sugar well. Add eggs, one at a time; add vanilla. Mix dry ingredients together and add alternately with the milk.
Mash 1/2 cup berries and stir in by hand. Fold in the rest of the berries.
Grease muffin cups well (including the top of the pan). Fill high. Bake at 375 degrees F for 25-35 minutes, until deep golden brown. (I like to sprinkle tops with sugar before baking).
Let cool about 5 minutes before trying to remove from pan - this can be a bit of a challenge (eat the evidence if you break some).
Nutritional data has not been calculated yet.
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