Serves: 10
Prep Time: 10 minutes
Bake Time: 18-24 minutes

Ingredients:
1 1/2 cup all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 cup sugar
4 tbsp. (1/2 stick) unsalted butter - melted and cooled
1 large egg
3/4 cup plus 2 tbsp. milk
1 cup blueberries

*Note - If you only want to make the 10 muffins that this recipe makes than fill the empty muffin slots on your muffin pain half way with water. It keeps your pan level during baking and it will not ruin your pan. You can also substatue the blueberries for cranberries, bananas, apricots or any other type of fruit that you prefure.

Directions:

1.) Preheat the oven to 400*f. Line your muffin pan with 10 muffin cups (paper is preferable than the foil ones) and spray with non-stick cooking spray (make sure its for baking so that you don't get an oily taste).

2.) Combine the flour, baking powder, and salt together by sifting them together two times. In a large bowl stir in the sugar (or you can sift the sugar with the others as well). Then in a separate bowl whisk in the melted butter, egg and milk. Pour the wet ingredients over the dry ingredients and whisk until just blended (batter should be lightly lumpy, you don't want to over mix).

3.) Add blueberries into the batter and stirl them in just until they are combined.

4.) Divide the batter evenly among the prepared muffin cups. Make sure to only fill the cups up half way (otherwise they will spill over and cause a mess). Bake until golden brown and a toothpick comes out clean. About 18-24 minutes. Remove muffins from pan after they have cooled for 5 minutes to ensure that you don't burn your hands.