best-ever blueberry muffins

I have a recipe for blueberry muffins (appropriately titled "Best-Ever Blueberry Muffins") but never had a chance to make it because fresh blueberries are so damn expensive. Well, as luck would have it, my local grocery store had a sale on fresh blueberries - a pint of blueberries for $1.99! The receipt even said I saved $7 on the blueberry purchase.
And just looky how fresh the blueberries are -- yummy! I ate a cupful like it was grapes.
And here's the blueberry muffin baking process:
Ingredients: (makes 10 muffins):
-- 1 1/2 cups all purpose flour
-- 1 tbsp baking powder
-- 1/2 tsp salt
-- 1/4 cup sugar
-- 4 tbsp (1/2 stick) unsalted butter, melted and cooled
-- 1 large egg, beaten
-- 3/4 cup plus 2 tbsp milk
-- 1 cup blueberries

Instructions:
1. Preheat oven to 450 degree F. Line muffin pan with 10 paper muffin cups or spray with non-stick cooking spray. Fill empty cups halfway with water.

2. Sift the flour, bakign powder and salt into a large bowl. Stir in the sugar. In a separate bowl, whisk together the melted butter, egg and milk. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).
3. Add the blueberries to bowl and stir them in just enough to combine.

4. Divide the better evenly among the prepared muffin cups. Bake the muffins until golden, 18-24 minutes.
Remove muffins from pan and transfer to wire rack to cool.
Muffins are best served warm.
And I have already eaten three out of the ten muffins...(yep, it's the three not pictured here).

Variation to the recipe: Replace the blueberries with the same quantity of fresh cranberries, or try chopped bananas or apricots.