Mini blueberry muffins

2 cups flour  prepared (500ml)
1 / 2 cup sugar (125ml)
1 tablespoon baking powder (15ml)
3 / 4 cup milk (185ml)
1 large egg, lightly beaten
1 / 4 cup melted butter (50ml)
1 1 / 2 cup blueberries, fresh (375ml)

Preheat oven to 425 °F. (220°C.)
Lightly grease 24 mold cavities mini-muffins (1 inch / 2.5 cm).
In a medium bowl, combine the flour, the sugar and baking    powder.
Make a well in center and add milk, egg and butter.
Mix gently until the dough forms soft, then add the   blueberries.
Spoon evenly, spoon into the molds mini-muffins.
Bake until tops are golden, 12 to 15 minutes.
Serve hot.