Fresh Blueberry Muffins.

I love this time of year with all the fresh fruit available! The picture on the left is half a dozen muffins with soft butter. The one on the right is a healthier version, no butter, fresh fruit, and a cup of green tea.

FRESH BLUEBERRY MUFFINS:
(Makes one dozen.)
1/2 cup butter (softened)
1 1/4 cups white sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 pint fresh blueberries
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Wash blueberries and coat lightly with flour. Sift flour, baking powder and salt together and set aside. Cream butter and sugar in a large bowl with a mixer until light and fluffy. Add eggs and vanilla beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries. Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.