Sieve the first five (dry) ingredients into a large bowl. Melt butter, cool a little then add milk and egg and beat thoroughly in another container. Remove any stems from blueberries and add to dry ingredients together with butter mixture. Fold until just mixed, so flour is dampened but mixture is not smooth. Spoon into greased muffin tins and bake in 220 degree oven for 12-15 minutes. If using frozen blueberries, bake an additional 5 minutes.
Optional: Sprinkle Cinnamon Sugar or Streusel Topping on mixture before baking.
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