Dredge figs in 2 tablespoons flour, tossing lightly to coat well; set aside.
Combine remaining flour, sugar, baking powder, and salt in a medium mixing bowl; sift together 4 times. Stir together milk, egg, and butter; add to dry ingredients, stirring until dry ingredients are moistened. Fold in reserved figs.
Spoon batter into greased muffin pans, filling two-thirds full. Bake at 450° for 20 minutes or until golden brown. Remove from pans, and serve immediately.