Blueberry Muffins

I had a bunch of extra blueberries and thought it would be fun to try making these blueberry muffins from scratch. Growing up I remember my mom making blueberry muffins for breakfast. She always let me dump the blueberries in and I always got to lick the bowl. Yum, yum.
These muffins, however, came from a box. Delicious as they were and are, I thought it was time to venture out. Surprisingly, I thought these were easier to throw together than the boxed mixes are. Warning, your house will fill with the scent of oozing blueberry and crumbly muffin. Don't be surprised if your neighbors flock to your front door.

The Recipe:
1 egg
1/2 C. milk
1/4 C. butter, melted
1 1/2 C. flour
1/2 C. sugar
1/2 t. vanilla
2 t. baking powder
1/2 t. salt
1 C. fresh or frozen blueberries or 3/4 C. canned blueberries

Mix the egg, milk, butter, and vanilla together. Then add the dry ingredients. Mix only until the entire mix is moist. Gently fold in the blueberries. Spoon into greased muffin cups 2/3 of the way full. Bake at 375 degrees for 20-25 minutes. Let stand for 10 minutes. Makes 12 muffins. Enjoy!