Sift together 2 cups flour, 1 cup sugar, 2 heaping teaspoons baking powder, a tiny pinch of salt, and 2 tiny pinches of baking soda. Set aside. In a microwave-safe bowl or measuring cup, melt 1 stick of unsalted butter. Add 1 cup of milk, 1 large or extra-large egg, and 1 teaspoon vanilla paste or pure vanilla extract. Stir so that the egg is mixed into the milk/butter mixture. (When I started this, I thought I had enough milk but I didn’t so I used 1/2 envelope of dry non-fat milk powder and 1 cup of water. I mixed the milk powder with the dry ingredients, and the water with the wet ingredients.) I added the wet mix to the dry and mixed completely but as little as possible. You don’t want tough muffins so don’t overmix, just enough to incorporate all of the dry into the wet. I added about 2 cups of blueberries I found in the freezer. I might have had more than 2 cups, but I want blueberries with my muffins, not muffins with blueberries.
I put them into an extra-large muffin tin lined with paper liners. It made enough for 6 large muffins and a very small blueberry loaf on the side. I baked the muffins and loaf at 375F for about 35 minutes, then checked for doneness with a toothpick. These do not mound up like bakery muffins, but they do taste good.