Best-Ever Blueberry Muffins

By luvmybuttonsnbows

Replace the blueberries with the same quantity of fresh cranberries, or try chopped bananas or apricots.

Ingredients

• 1 1/2 c. all-purpose flour
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1/4 c. sugar
• 4 tbsp. unsalted butter, melted and cooled
• 1 large egg, beaten
• 3/4 c. plus 2 tbsp. milk
• 1 c. blueberries

Preparation

Step 1

Preheat oven to 400°. Line a muffin pan with 10 paper muffin paper cups or spray with nonstick cooking spray. Fill empty cups halfway with water. Sift flour, baking powder and salt into a large bowl. Stir in sugar. In a separate bowl, whisk together butter, egg and milk. Pour wet ingredients over dry ingredients and whisk until just blended (mixture should be slightly lumpy). Add blueberries to bowl and stir them in just enough to combine. Divide batter evenly among muffin cups. Bake until golden, 18-24 min. Remove muffins from pan and transfer to a wire rack to cool. Muffins are best served warm.