Here is a great basic muffin recipe that allows you to add what ever fun stuff you wish. Like blueberries, rasberries, apples or nuts.
First Preheat oven to 375 degrees
Butter or grease muffin tins, or you can use the cupcake papers for less mess.
Bake for 20-25 minutes depending how good your oven is and your altitude.
2 cups of white flour - buy the pre-sifted flour it makes it easier on you.
3 teaspoons of baking powder - do NOT confuse this for baking soda!
1/2 teaspoon of salt
2 tablespoons of sugar
1 egg room temperature slightly beaten - never bake with ice cold eggs, let them get room temprature.
1 cup (1/4 L) Milk - you can use whatever milk you prefer, we use totally fat free.
1/4 cup melted butter - use real butter not butter substitute and it should be lightly salted butter.
Mix all the ingredients until it is a nice thickness - you want them a little thick not watery.
Once mixed, you can add your special fillings like blueberries. Better to use fresh berries and not frozen because it is tastes better. Lightly fold your additional items into the filling and you're ready to scoop into the muffin tin.
We found that using an ice cream scoop is perfect and gives you the right amount to fill the tins. You don't want to over flow the muffin tin so only use one scoop per cup.
After baking let stand for 10 minutes and then cool on a baking rack. Best served warm with a dash of butter.