1-1/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup sugar
4 Tbsp. unsalted butter, melted and cooled
1 large egg, beaten
3/4 cups plus 2 Tbsp. milk
1 cup blueberries
Preheat the oven to 400*F.
Line muffintin with 10 muffin liners. Fill empty cups half way with water.
Sift the flour, baking powder and salt into large bowl. Stir in the sugar. In a separate bowl, whisk together the butter, egg and milk. Pour wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).
Add blueberries to bowl and stir them in just enough to combine.
Divide the batter evenly among the prepared muffin cups. Bake the muffins until golden, 18-24 minutes. Remove the muffins from the muffin tins and transfer to a wire rack to cool. Serve warm.
Makes 10 muffins