Cinnamon Blueberry Muffins
['3/4 stick (6 tablespoons) unsalted butter, melted and cooled', '1 cup packed light brown sugar', '1/2 cup whole milk', '1 large egg', '1 1/2 cups all-purpose flour', '1 1/2 teaspoons baking powder', '1 teaspoon cinnamon', '1/2 teaspoon salt', '1 1/2 cups blueberries (7 1/2 oz)', 'a muffin pan with 12 (1/2-cup) muffin cups; 12 foil or paper muffin liners']
Put oven rack in middle position and preheat oven to 400°F. Put liners in muffin cups.
Whisk together butter, brown sugar, milk, and egg in a bowl until combined well. Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add milk mixture and stir until just combined. Fold in blueberries gently.
Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.
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