1 3/4 c. all-purpose flour
1/3 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 c. fresh or unthawed frozen blueberries
3/4 c. milk
1 egg, slightly beaten
1/3 c. melted butter

Preheat oven to 400°F. In a large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg and butter. Mix just until dry ingredients are moistened. The batter will be lumpy. Do not overbeat. Spoon batter into twelve 2 1/2 inch muffin cups.

Bake for 25 minutes or until tops spring back when lightly touched.