Preheat oven to 375 degrees and line a muffin tin with cupcake liners or parchment paper.

In a large bowl, or bowl of a stand mixer with paddle attachment, cream together butter and sugar.

Beat in the eggs one at a time, then add the vanilla and mix to combine.

In a separate bowl, combine flour, baking powder and salt.

Add the flour mixture to the butter mixture, alternating with the milk (flour, milk, flour, milk, flour) until just combined.

Gently fold in the blueberries.

Fill each muffin cup until almost full.

Bake for 20 minutes or until the tops of the muffins just start to brown.

Let cool on wire rack for 5 minutes, then remove from pan to cool completely.