1 & 3/4 c. unbleached flour
2/3 . sugar
1 TBS. baking powder
6 TBS butter (3/4 stick)
1/2 c. milk
1 tsp. vanilla
1 c. blueberries (fresh or frozen)*
Preheat oven to 400. Line a dozen muffin cups with papers.
In large bowl, mix flour, sugar & baking powder. Cut butter into small chunks & blend in with pastry blender (or 2 knives, or a fork, or just use your fingers) until mixture resembles fine crumbs.
In small bowl, beat egg, milk and vanilla until blended.
Form well in center of flour mixture & pour in egg mixture. Stir gently until flour is moistened. (Batter will be lumpy.)
Fold blueberries into batter.
Spoon batter into muffin cups, filling 2/3 full.
Bake 18 minutes or so until muffins are just light golden & tester comes out clean. Do not over bake or they get crumbly. (Still tasty, but they make a mess.) Immediately remove muffins from pan & cool on wire rack. Resist urge to pop hot muffins in mouth, as hot blueberries can do serious damage!
*Raspberries are a rather tasty substitute! If using frozen berries, do not thaw.