(from Recipes From a Very Small Island by Linda and Martha Greenlaw)
1/2 cup unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1/2 cup half-and-half, or whole milk
3/4 teaspoon vanilla
2 1/2 cups all-purpose flour
2 teaspooons baking powder
1/2 teaspoon salt
1 1/2 cups blueberries
1. Preheat oven to 425 degrees. Grease muffin tins or fit with paper liners
2. In a large bowl, cream together the butter and the sugar with an electric mixer. Beat in eggs, half-and-half and vanilla until the batter is smooth.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Add to the egg mixture, whisking until fairly smooth. (The batter will be stiff.) Fold in blueberries.
4. Divide among the muffin tin, filling about three-quarters full.
5. Bake for 20 - 25 minutes, until the muffins are golden brown and a skewer inserted in the center comes out clean. Cool in the tins for five minutes and then unmold onto a rack.
*Changes I made:
I made a large loaf of blueberry bread instead of muffins. I added a crumb topping made with 1/2 cup of butter and 3/4 cup brown sugar, and sprinkled it on top and then baked the loaf at 350 degrees for an hour.
