2 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup granulated sugar 1 cup milk 1/2 cup melted butter 1 large egg 1 1/2 cups fresh blueberries
Heat your oven to 400 degrees Fahrenheit. Grease a 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, stir together the flour, baking powder, salt and sugar. Whisk to combine well.
In a separate bowl, beat together the milk, melted butter, and egg until smooth.
Pour the wet milk mixture into the dry ingredients and gently fold together using a spatula or wooden spoon.
Be careful not to over mix. The batter should be just combined with a few lumps remaining.
Add in the fresh blueberries. Carefully fold them into the batter until evenly distributed throughout.
Evenly divide the muffin batter among the lined or greased muffin cups, filling each about 3/4 full.
Bake the blueberry muffins for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 5 minutes before removing them from the tin. Enjoy the warm and tasty blueberry muffins!