Bread/Blueberry Muffins
| A: | 1 1/2C sugar |
| 1/2C butter, softened | |
| 1t vanilla | |
| B: | 2 eggs |
| 1/2t salt | |
| C: | 2C flour |
| 2t baking powder | |
| D: | 3/4C milk (approximate) |
| E: | 2C blueberries |
| F: | 2t sugar |
| 1. | Preheat oven to 385F. Cream (A) in large bowl, add (B) and mix. |
| 2. | Sift (C) into mixer, adding enough milk (D) to make wet batter. |
| 3. | Add (E) and stir together. Place into large muffin tin with liners, filling 3/4 to top. |
| 4. | Bake 30 minutes at 385F, top with (F). Serve. |
Servings: 8