Preheat oven to 425 degrees. Grease a muffin pan with 2+1/2-inch diameter
cups, or line with paper baking cup liners; set aside. In a bowl, sift
together flour, sugar, baking powder and salt; add frozen blueberries, and
make a well in the center. Pour the milk into a 2 cup glass measure and
add egg and butter; blend well. Pour liquid all at once into flour well.
(This method allows you to mix the batter with fewer strokes, avoiding
overtiring.) Making 12 to 15 full circular strokes that scrape the bottom
of bowl; stir just until dry ingredients are moistened. Batter 'should' be
lumpy. Fill each prepared muffin cup 2/3 full with batter. Bake for 20 to
25 minutes or until tops are lightly browned. Remove muffins from pan
immediately (otherwise moisture condenses on bottom of cups and muffins
become soggy). Makes 12.