Preheat oven to 375°f.
Grease a 12-cup muffin tin.
Cream together until light and fluffy:
6 tablespoons butter
2/3 cup sugar (white or light brown)
Add and beat well:
Combine in a separate bowl:
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
Add the butter and sugar mixture, and beat well.
Add and barely blend:
½ cup milk
2 teaspoons vanilla extract
A few drops of almond or lemon extract (optional)
Gently fold in:
1 pint blueberries (slightly less than 2 cups)
Put the batter in muffin tin and bake for 25 to 30 minutes, until golden brown.
Remove from the oven and cool for 15 minutes.
Gently lift the muffins out of the tin and cool on a wire rack.