Best-Ever Blueberry Muffins

Packed full of juicy blueberries, these sweet and light muffins are the perfect choice for breakfast or brunch.

• 1½ cups all‐purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ¼ cup sugar
• 4 tbsp (½ stick) unsalted butter, melted and cooled
• 1 large egg, beaten
• ¾ cup plus 2 tbsp milk
• 1 cup blueberries

1. Preheat oven to 400°F. Line a muffin pan with 10 paper muffin cups or spray with nonstick cooking spray. Fill empty cups halfway with water.
2. 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.)
3. Add the blueberries to bowl and stir them in just enough to combine.
4. Divide the batter evenly among the prepared muffin cups. 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.

Alternative

• Replace the blueberries in Step #3 with the same quantity of fresh cranberries, or try chopped banana or apricots