Preheat the oven to 180 degree Celsius. Line a muffin tin with paper liners.
In a mixing bowl, sift together flour, baking powder and salt.
In another bowl, add softened butter and using an electric hand mixer beat it for a minute.
Then add sugar and beat for about 2 to 3 minutes.
Scrape down the sides of the bowl and add in the eggs, one at a time.
Beat well after each addition. Add the vanilla essence and gently fold with a spatula.
Add a little flour mixture and fold it in.
Then add a little milk and fold again. Keep on adding flour mixture alternating with the milk.
Add the dried blueberries and gently fold it in. But do not overmix.
Pour the batter into the lined muffin tin and bake for about 30 minutes until its lightly golden. Using a toothpick pierce the centre of the muffins and if it comes out clean then it is done.
Take it out of the oven and keep it on a wire rack to cool down.
Sprinkle powdered sugar on top of the blueberry muffins. Make the second batch in the same manner.