In another bowl, combine the milk, egg, and butter. Pour over the dry ingredients and stir with a wooden spoon just enough to moisten the flour. With a 75 ml (1/3 cup) ice cream scoop. Spoon four balls of dough, side by side, on the warm blueberry sauce. Cover and simmer very gently for 8 to 10 minutes or until the dumplings are cooked.