Line a muffin pan with 10 paper muffin cups. Fill empty cups halfway with water.
3.
Sift the flour and baking powder into a 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).
4.
Add the blueberries to the bowl and stir them in just enough to combine.
5.
Divide the batter evenly among the prepared muffin cups. Bake the muffins until golden, 18-24 minutes.
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