2 1/2 c. flour
1 c. sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. melted butter
1 c. buttermilk (or non-fat milk with 2 tsp. lemon juice)
2 eggs, slightly beaten
1 1/2 c. fresh or frozen blueberries, rinsed and drained

Sift dry ingredients together into a large bowl. Make a well in dry ingredients and add melted butter, buttermilk and eggs. Fold in blueberries.

Fill muffin tins half full and bake for 20 minutes at 425 degrees.

Can use non-fat milk with 2 teaspoons lemon juice.