Preheat the oven to 375 degrees. In a mixing bowl, cream the butter and sugar until it's light in color and creamy. Add one egg at a time. Then add in the vanilla and lemon juice.

In a medium bowl, combine the flour, salt, and baking powder, then set aside. Crush 1/4 cup of the blueberries with a fork and set aside.

With the mixer on low, add in the crushed blueberries, and then slowly add the flour mixture in 3 parts, alternating with the milk. Fold in the remaining blueberries by hand.

You'll need two standard muffin pans, filling about 13-15 with liners. Fill each liner up to the top with the batter. Bake for 20-25 min. or until light golden brown. Remove from the oven and let cool. Store in a covered container. Optionally, a lemon glaze would work nicely as a topping if you want a bit more sweet.