1 1/2 C. fresh blueberries

2 C. sifted, all-purpose flour

1 1/2 t. baking powder

1/4 t. salt

1/2 C. butter, softened

1 C. sugar

2 eggs

1 t. vanilla

1/2 C. milk

1. Night before: Sift flour, baking powder and salt. Beat butter, sugar and vanilla at high speed until light and fluffy, scraping the sides occasionally. Beat for 4 minutes.

2. On low speed beat in flour mixture in fourths, alternating with milk in thirds (begin and end with flour). Add in eggs. Beat until smooth. Gently fold in blueberries just to combine.

3. Fill each muffin cup 2/3 full. Refrigerate overnight.

4. Next day: Bake in a preheated 350-degree oven for 25 minutes. Remove to wire rack. Let cool or serve warm. Makes 18 muffins.