Blueberry Muffins

By- Julie Whitaker

1 1/2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1/4 cup sugar

4 tbsp unsalted butter melted and cooled

3/4 cup plus 2 tbsp milk

1 cup blueberries

Preheat oven to 400. Line a muffin pan with 10 paper 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, in a separate bowl, whisk together the melted butter, egg and milk. Pour the wet ingredients over the dry and whisk until just blended (mixture should be slightly lumpy). Add the blueberries to bowl and stir them in just enough to combine. Bake the muffins until golden, 18 to 24 minutes. Muffins are best served warm