Preheat the oven to 400F.
Mix the butter and sugar until it is light and soft.
Add the eggs, one at a time, beating well after each.
Add vanilla
Sift the flour, salt, baking powder, into the creamed mixture alternatively with the milk.
Mash 1/2 cup of the blueberries with the fork, and mix into the batter.
Fold in the remaining whole berries.
Line a 12 cup standard muffin tin with cupcake liners and fill with batter.
Lower the baking temperature to 375 F before putting the baking pan in the oven.
Bake for about 30-35 minutes.
Remove muffins from tin and cool at least 30 minutes.
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Enjoy the warm muffin with a cup of coffee.
(Optional) Topped with sugar icing drizzle.
