1 ½ cups all-purpose flour
1 large egg
1tsp vanilla essence
1 ½ tsp baking powder
½ teaspoon salt
1 cup powder sugar
4 tablespoons butter, melted and cooled slightly
1¼ cups butter milk
1 cup frozen or fresh blueberries
Preheat the oven to 350 degrees F. Place the rack in the middle of the oven. Grease a muffin tin or line with paper liners and set aside.
Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a separate medium bowl until well-combined. Add the sugar and the melted butter, whisk it. Add the butter milk, vanilla essence & whisk to combine.
Add the berries to the dry ingredients and gently toss just to combine. Add the buttermilk mixture and fold with a spatula until the batter comes together and the berries are evenly distributed for 25 to 30 seconds. Do not over mix.
Divide the batter among the muffin cups (about ½ to 2/3 full). Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the centre of a muffin comes out clean & muffins becomes golden & springy to touch, bake for 20-25 minutes, Immediately remove muffins to a wire rack and cool for at least 5 minutes. Your blueberry muffins are now ready to eat..Serve immediately or U can Store in an airtight container at room temperature.