The Best Blueberry Muffin You'll Ever Eat

By: Susan Proctor
A recipe from Paula Deen

2 Cups all-purpose flour
2 Tablespoons baking powder
1/2 Cup Sugar
1/2 Cup (1 stick) unsalted butter, melted
1 egg, slightly beaten
3/4 Cup whole milk
1-1/2 Cups fresh blueberries
1/2 Cup granulated brown sugar or white sugar

1. Preheat the oven to 350'F. Grease and flour 12 muffin cups.
2. In a bowl, combine the flour, baking powder, and the 1/2 Cup sugar. In another bowl, combine the butter, egg, and milk, and blend well. Pour the wet ingredients into the flour mixture and, with a spatula, stir until just combind. Do not beat or overmix; it's okay if there are lumps in the batter. Gently fold the blueberries into the batter.
3. Spoon the batter into the muffin cups, filling each cup about two-thords full. Bake for 10 minutes and remove from the oven.
4. Sprinkle the tops of the muffins with the granulated brown sugar and return the muffins to the oven to bake for an additional 10 to 20 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let cool for about 10 minutes in the pan before turning the muffins out on a rack. Makes 12 Muffins

I made these they are really good.

Hint:
If you spray your muffin papers with a little cooking spray. The paper will come off the muffin really easy.