After trying a variety of blueberry muffins from multiple sources over years, sharing a recipe that has gotten great comments from many. Do feel free to adapt it to your taste.

Dry Ingredients	Wet Ingredients
1.5 cups all purpose flour	1 Egg *
3/4th cup powdered sugar	1/3 cup oil
2 tsp baking powder	1/3 cup milk
1/4 cup granulated brown sugar	1.5 cups fresh blueberries (washed)
1 tsp ground cinnamon
1/4 cup refrigerated salted butter, diced into small pieces

• * Those who do not eat eggs, try to replace it with the pulp of a ripe pear
• Pre-heat the oven to 400oF and grease a muffin pan or line it with muffin cups (12)
• In a medium size bowl, toss and mix all the dry ingredients
• In a large bowl, beat the egg (or pear puree), add the oil and milk to it and mix it well
• Add the dry ingredients to it and mix it
• Toss in the blueberries and gently mix it in (without squashing the berries)
• Fill the 12 muffin cups with the batter
• Generally the batter would come for about 12 muffin cups (filled to 1/3rd level each)
• Bake it for about 22-25 minutes (or until done based on your oven temperature)

Hope you try them out and like them as much as we did 🙂