This is a tried and true recipe from the Joy of Cooking that never disappoints. It comes together very quickly and makes 12 delicious muffins. You can adjust the sugar as you like it. Sometimes I sprinkle cinnamon sugar on top before baking.
2 c. all purpose flour
1 T baking powder
1/2 t. salt
(1/4 t. grated or ground nutmeg)
1 1/2 cups blueberries (toss with a little of the above mixture to keep from sinking)
2 large eggs
1 c. milk or cream
1/3-2/3 c. sugar or light brown sugar depending on how sweet berries are and you like it
2-4 oz. of butter, melted (I used 4 oz.)
1 t. vanilla
grated zest of lemon or orange
Preheat oven to 400 degrees. Grease a standard muffin pan or line with muffin papers.
Combine flour with baking powder, salt and nutmeg, if using.
In a mixer or large bowl, whisk eggs, milk or cream, sugar, melted butter and vanilla. Add flour mixture. Do not over mix, batter will not be smooth. Fold in the blueberries. Divide among 12 muffin tins and bake for 17 minutes or until a toothpick comes out clean. Cool for 2-3 minutes before removing from pan.