1½ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup sugar
4 tablespoon unsalted butter, melted and cooled
1 large egg, beaten
¾ cup plus 2 tablespoon milk
1 cup blueberries
Preheat oven to 400°F.
Line a muffin pan with 10 papers muffin cups or spray with nonstick cooking spray.
Fill empty cups halfway with water.
Sift the flour, baking powder and salt into a large bowl.
Stir in the sugar.
Whisk together the butter, egg and milk in a separate bowl.
Put the wet ingredients over the dry ingredients and whisk until blended, the mixture should be
Add the blueberry to bowl and stir them in just enough to combine.
Divide the batter evenly among the prepared muffin cups.
Bake the muffins until golden, about 18 or 24 minutes.
Remove the muffins from the pan and transfer to a wire rack to cool, but muffins are best when
Serve 10 muffins.