Blueberry Muffins

• 1 1/2 c. unsifted all-purpose flour
• 1/2 c. sugar
• 2 tsp. double acting baking powder
• 1/2 tsp. salt
• 1 c. blueberries, rinsed and well drained
• 1/2 c. milk
• 1 egg, beaten
• 5 Tbsp. melted butter or margarine

1. Preheat oven to 425u0b0.
2. Grease 12 muffin pan cups; set aside. In large bowl, combine all dry ingredients.
3. In small bowl, combine milk, egg and melted butter or margarine.
4. Add milk mixture all at once to dry ingredients.
5. Mix just until moistened (the mixture will be lumpy).
6. Fold in blueberries.
7. Spoon mixture into muffin cups, filling each about 2/3 full.
8. (Fill any unfilled muffin cups with some water for even baking.)
9. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
10. Makes 12 muffins.
11. If using frozen or canned blueberries, drain well on paper towels before folding into batter.

flour, sugar, double acting baking powder, salt, blueberries, milk, egg, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=642495 (may not work)