Microwave Blueberry Muffins

• 1 1/2 cups unbleached white flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup honey
• 4 tablespoons butter
• 1/3 cup milk or 1/3 cup buttermilk
• 1 large egg
• 2 tablespoons lemon juice
• 1 cup fresh blueberries or 1 cup frozen blueberries

1. Combine the flour, baking soda, baking powder and salt in a bowl. Melt the honey and butter together. Stir in the milk, egg and lemon juice. Combine the wet ingredient and the dry ingredients and mix a little. Add the blueberries and mix gently until no white streaks of flour remain.
2. Coat a plastic muffin tin or 6 1-cup Pyrex custard cups with nonstick cooking spray. Fill cups half full of batter. Microwave five or six at a time for about 2 1/2 minutes for an 1100-watt microwave. (Start checking at about 2 minutes.) When they look set, they're done. Let stand 3 to 5 minutes to firm up. Turn out of tins/cups.

unbleached white flour, baking soda, baking powder, salt, honey, butter, milk, egg, lemon juice, fresh blueberries

Taken from www.food.com/recipe/microwave-blueberry-muffins-301272 (may not work)