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Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
In a separate bowl, whisk together the all-purpose flour, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Stir in the vanilla extract.
Toss the blueberries in a little extra flour to prevent them from sinking during baking, then gently fold the blueberries into the batter.
Spoon the batter into the muffin tin, filling each cup about ¾ full.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.
Serving and storage tips:
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