BEST-EVER BLUEBERRY MUFFINS

1 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup sugar
4 tbsp butter (1/2 stick), melted and cooled
1 large egg, beaten
3/4 cup plus 2 tbsp milk
1 cup blueberries*

Preheat oven to 400 degrees F. Line a muffin pan with 10 paper muffins cups or spray with a nonstick cooking spray.

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 ingredients and whisk until just blended (mixture should be slightly lumpy).

Add the blueberries to bowl and stir them in just enough to combine.

Divide the batter evenly among the 10 prepared muffin cups. Fill the 2 empty cups halfway with water.

Bake the muffins until golden, 18-24 minutes. Remove the muffins from the pan and transfer to a wire rack to cool. Muffins are best served warm.

*VARIATION:
Replace the blueberries in step 3 with the same quantity of fresh cranberries, or try chopped banana or apricots.

Makes 10 muffins
Source: Great American Home Baking