Preheat the oven to 350 degrees F. Insert liners into a medium cupcake pan. With an electric mixer on medium speed, cream the butter and sugar together in a large bowl until fluffy, about 3-5 minutes. Add the eggs to the creamed mixture and beat well. In a separate bowl sift together the flour, baking powder, and salt. Beat portions of the dry ingredients into the creamed mixture, alternating with the milk. Mix for 3 minutes. With a spatula, fold in vanilla and blueberries. Fill cupcake liners 1/2 to 3/4 full with batter. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

Blueberry Raspberr Cupcakes: Use 3/4 cup fresh or frozen blueberrys and 3/4 cup fresh or frozen raspberries instead of only blueberries.

Cranberry Cupcakes: Substitue 1 1/2 cups cranberries for the blueberries.