Basic Blueberry Muffins

Okay, so the cravings have started to get a bit more random. The other day, I thought I saw something on the street when I was out for a walk that looked like a chunk of blueberry muffin. No, I did not pick it up, but it did get me thinking... "I must have blueberry muffins of my own!" So, come weekend time, I was up before the weather got hot, searching for a recipe that didn't require a trip to the store. Found one! It took a bit of alteration, and came out almost like a muffin/biscuit hybrid, but it hit the spot and was quick and easy.

Blueberry Muffins (makes 10-12 because that's all I can eat before they go bad):
1 1/2 cup flour (half should be whole wheat, but mine was all all-purpose)
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1 large egg
1/2 cup skim milk
1 1/4 cup blueberries (mine were from frozen)
2 tbsp butter

Preheat the oven to 375 F.

In one bowl, mix the first four ingredients. In another bowl, soften the butter, and beat the egg in. Add the milk. Toss the blueberries in the dry mixture, and then add the wet mixture in mixing just to combine.

Either grease the muffin pan or use baking cups. Fill 3/4 full and bake for 20 minutes or until the tops start to brown. I have thrown raspberries and saskatoons into this recipe in the past if I have them to make them into random berry muffins. These are fast and easy enough to make for a weekend breakfast and eat straight out of the oven.