PDQ Blueberry Muffins

I know, I know.  I've already done a blueberry muffin recipe.  But sometimes, you want something that you can just (literally) throw into a bowl and put into the oven.  This is a perfect recipe for that.  I just happened to have some fresh blueberries that needed to be used up before they went bad and I knew that my last recipe called for fresh and although it was very good, I wanted a recipe that could use either frozen or fresh.  Enter this recipe!  The nice thing about this recipe is that it's so basic that you can add any sort of berry you want - blueberry, raspberry, blackberry, or even a mixture of both (if you like that sort of thing).  The key to remember is that you need to add your berries BEFORE you add your wet ingredients.  Why?  Keeps them from sinking when you bake them.  If you forget, toss the berries in just a tiny bit of flour and add them in.  Its the same concept, just at different times.  Oh, what does "PDQ" stand for?  "Pretty Darn Quick" :)

PDQ Blueberry Muffins
courtesy of King Arthur Flour's 200th Anniversary Cookbook

2 c. All Purpose Flour (KAF)
1/2 c. Sugar
1 Tbsp. Baking Powder
1 1/2 c. Berries (fresh or frozen)
1 c. Milk (I use skim because I always have that on hand)
1/4 c. Butter (I use salted.  If you have unsalted, add 1/2 tsp. salt)
2 Eggs

Preheat oven to 500 (yeah, that's hot but bear with me).
In one bowl, combine the dry ingredients together with a whisk.
Add in your berries.
In another bowl, combine your milk, butter, and eggs and mix until well combined.
Add your wet ingredients to your dry ingredient and stir for 20 seconds.  Is this important?  Yes!  You want some lumps in your batter because it makes a light and tender muffins.
Pour into a light greased muffin tin/muffin cups.
As soon as you put the muffins in the oven, DROP THE TEMP to 400.
Bake for 20 minutes or until golden brown.