|Blueberries||1 Cup (16 tbs), washed and dried on paper towels|
|Flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Melted butter||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
Method Grease muffin tins and set oven at hot (425Â°F).
Sift flour with sugar, baking powder and salt into a bowl.
Beat egg with butter and stir into milk.
Make a well in center of flour, add milk mixture and stir quickly and lightly until just combined.
Halfway through stirring, add blueberries.
The batter should look lumpy.
Fill prepared tins two-thirds full of batter and bake in preheated oven for 25 minutes or until well browned.