| | Directions | | Preheat oven to 400°. Line muffin pan with 10 muffin cups. Sift the flour, baking powder, and salt into large bowl. Stir in sugar. In a separate bowl, whisk together the melted butter, egg and milk. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy). Add blueberries to bowl and stir just enough to combine. Divide the batter evenly among the muffin cups. Bake until golden, 18-24 minutes. Remove the muffins from pan to wire rack to cool. |
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| Ingredients | | - |  | 1 1/2 cups all-purpose flour |
| - | | 1 tablespoon baking powder |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 cup sugar |
| - | | 4 tablespoons unsalted butter, melted and cooled |
| - | | 1 egg, beaten (large) |
| - | | 3/4 cup plus 2 T. milk |
| - | | 1 cup Blueberries |
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