HOMEMADE BLUEBERRY MUFFINS

from Rachael Lundeberg
     1 1/2 c. all-purpose flour
     1 Tbsp. baking powder
     1/2 tsp. salt
     1/4 c. sugar
     4 Tbsp. (1/2 stick) unsalted butter, melted and cooled
     1 large egg, beaten
     3/4 c. plus 2 Tbsp. milk
     1/2 - 1 c. blueberries
Preheat oven to 400 degrees.  Line a muffin pan with paper baking cups or spray with non-stick cooking spray.

Sift flour, baking powder and salt into a large bowl.  Stir in the sugar.  In a seperate 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 the blueberries to bowl and stir just enough to combine.

Divide batter evenly among the prepared muffin cups.  Fill empty cups halfway with water.  Bake the muffins until golden, 18-24 minutes.  Remove the muffins from the pan and transfer to a wire rack to cool.  Muffins are best served warm.