Prepare the Oven and Tray

Preheat your oven to 375°F (190°C). Line the muffin tray with paper liners. This helps the muffins not stick.

Mix the Dry Ingredients

In a large bowl, mix flour, baking powder, salt, and sugar. Stir them gently with a whisk. This helps the baking powder mix evenly.

Mix the Wet Ingredients

In another bowl, whisk the milk, egg, melted butter, and vanilla. Mix until smooth and creamy.

Combine Wet and Dry Mixtures

Pour the wet mixture into the dry mixture. Stir slowly using a spatula. Do not overmix, or the muffins will be hard. Mix just until you see no dry flour left.

Add the Blueberries

Coat the blueberries with a little flour before adding. This helps them stay in the middle of the muffin and not sink. Gently fold them into the batter.

Fill the Muffin Cups

Use a spoon to fill each muffin cup about ¾ full. Leave a little space at the top because the muffins will rise.

Bake the Muffins

Place the tray in the oven and bake for 20 to 25 minutes. When the tops turn golden brown, insert a toothpick into the center. If it comes out clean, they are done.

Cool and Serve

Let the muffins cool in the tray for 5 minutes. Then move them to a rack to cool completely. Enjoy them warm with butter or jam.