1. Toss the blueberries with a little of the flour and sugar;
2. combine all the dry ingredients in a bowl;
3. gently mix in the beaten egg, butter and buttermilk (or milk) with a spatula;
4. fold in the blueberries;
5. grease or line muffin tins and pour in the batter;
6. bake in a preheated 200° C (400° F) oven for 15 to 20 minutes; the muffins are done when a skewer or knife blade inserted into the centre comes out clean.

Variations

1. You can replace the blueberries with another berry or fruit or with chocolate chips
2. if you like oatmeal, adapt the recipe by using 175 ml (3/4 c.) all-purpose flour and 250 ml (1 c.) oatmeal

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Photo: Williams-Sonoma 12-Cup Nonstick Muffin Pan