Heat oven to 375 degrees. Line muffin pans with papers.
Mash 1/2 cup blueberries with fork.
In a medium bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder and salt.
Mix mashed berries into batter.
Fold in half the flour with a spatula, then half the milk. Add remaining flour and milk. Fold in remaining blueberries.
Scoop batter into muffin cups. Bake 25 to 30 minted. Let muffins cool at least 30 minutes in pan before removing.
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