|All purpose flour||500 Milliliter (2 Cup)|
|Baking powder||10 Milliliter (2 Teaspoon)|
|Salt||1 Milliliter (1/4 Teaspoon)|
|Butter||125 Milliliter, softened (1/2 Cup)|
|Granulated sugar||250 Milliliter (1 Cup)|
|Milk||175 Milliliter (3/4 Cup)|
|Blueberries||375 Milliliter (1 Cup)|
In bowl, combine flour, baking powder and salt.
In separate bowl, cream butter with sugar; beat in eggs one at a time.
Stir in milk.
Make a well in center of dry ingredients; pour in milk mixture.
Sprinkle with blueberries and stir just until moistened.
Spoon into large deep well-greased or paper-lined muffin tins, filling to top.
Bake in 375°F (190°C) oven for about 25 minutes or until golden and firm to the touch.