Blueberry Muffins

1 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup sugar
4 tablespoons unsalted butter, melted and cooled
1 large egg beaten
¾ cup plus 2 tablespoons milk
1 cup blueberries

Heat oven to 400*. Line a muffin pan with cups or spray.

Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar. Whisk together the melted butter, egg and milk. Pour the wet ingredients over the dry and whisk until just blended – it will be lumpy, it’s ok.

Add the blueberries to the bowl and fold them in just enough to mix them in.

Fill the muffin cups evenly. Bake until golden brow, about 18-24 minutes. Immediately remove muffins from pan to a cookie cooling rack. If you’d like you can sprinkle with some coarse sugar when they are fresh out of the oven.

You can serve these babies warm or cool – they are great either way.