1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries, picked over, rinsed, drained
3/4 cup milk
1 large egg
1/3 cup butter, melted
Preheat oven to 400°F. Grease a 12-muffin tin; set aside.
In a large bowl, combine flour, sugar, baking powder, and salt. Stir in blueberries.
Add milk, egg, and melted butter. Mix just until the dry ingredients are moistened. The batter will be lumpy; do not overbeat.
Spoon the batter into muffin tin. Bake until the tops spring back lightly when touched, about 25 minutes.
Makes 1 dozen muffins.