2 cups flour 1 T baking powder, 1/2 tsp salt 1/4 cup sugar....stir.
Work in 4 T butter until like corn meal....use your hands.
Using your 2 cup pyrex measure, wisk up an egg....and add milk to make a total of 1 1/3 cup...and add 1/2 tsp vanilla extract.....stir into flour mix, add blue berries....about 3 /4 of a cup....more if you like.

Pour into greased muffin cups and bake at 400 for about 16 minutes....until browned and done.

You can sprinkle the tops with cinnamon sugar, or add grated lemon rind to the batter, you can use buttermilk and add some baking soda too, you can add another egg and less milk, you can use cream instead of milk etc...
But this is a basic one bowl quick like a bunny method that uses one bowl and a measuring cup.

I've used this one from Bob'sRedMill. blueberry muffins

I know, i know, don't change the recipe...but i used one cup of corn flour and one cup of reg all-purpose. Don't have muffin tins, (a barn box still un-packed from year ago?)...i used to have one.

Use a med cast iron and bake like cornbread...

Hard to not use a second bowl for the dry ingredients but that one is an easy clean. Rinse and wipe. Or just wipe.

Any recipe that uses lemon zest and suggests to add a bit of batter to the pan/tins before folding in the blueberries is a good one me thinks.

I heat the cast iron, add a blab of butter, add some batter, then fold in the blueberries to the rest of the batter, (works well with frozen berries...)

The plain batter seals the pan.

Into the oven at a higher heat than cooking recipe, then turn down for the rest of baking.

My go-to recipes is from the Jordan Marsh Department Store that was in New England for so many years.

JORDAN MARSH BLUEBERRY MUFFINS

1/2 cup butter

2 cups unsifted flour

1 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder

2 large eggs

1/2 cup milk

1 ½ teaspoons vanilla extract

2-1/2 cups fresh wild blueberries (1 pkg frozen
wild blueberries) or 2 ½ cups large tasteless cultivated blueberries

2 tablespoons sugar (for top of muffins)

Cream butter and sugar. Add eggs, one at a time, beating
well. Mix dry ingredients and milk, alternately with creamed mixture. Fold in
blueberries. Fill paper lined tins to top. Sprinkle with sugar before baking.
Bake at 350 degrees for 30 minutes. Shut off oven, let sit in oven for a few
minutes until nicely browned.

I usually remember to toss the blueberries in a bit of flour before I put them in the batter. Keeps them from clumping together.

Not muffins, but everyone says they tastes like them! Super easy

Blueberry Loaf

1/3 c butter, softened

1 c sugar

3 TBS lemon juice\2 eggs

1 1/2 c flour

1 tsp baking powder

1/2 tsp salt

1/2 c milk

1 c blueberries

2 TBS grated lemon peel

350 degree oven

Combine butter, sugar, juice and eggs.

Combine flour, baking powder and salt.

Stir flour mixture into the egg mixture, alternating with the milk.

Fold in lemon peel and blueberries into a greased pan.

Bake about 1 hour

Moms, thanks for that tip on flouring the blueberries!

We really like the following blueberry muffins.

Blue Blueberry
Muffins

Here is my most favorite blueberry
muffin recipe. It is from
"Blueberry Muffin Murder" by Joanne Fluke.

3/4 cup butter, melted
1 cup sugar
2 eggs, beaten
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries (no need to defrost if frozen)
1/2 cup canned blueberry pie filling
2 cups plus 1 tablespoon flour
1/2 cup milk

Crumb Topping
1/2 cup sugar
1/3 cup flour
1/4 cup butter, softened

Grease the bottoms only of a 12-cup muffin pan (I grease the whole muffin cup).
Melt the butter. Mix in the sugar. Then add the beaten eggs, baking powder, and
salt, and mix thoroughly.

Put one tablespoon of the flour in a plastic bag with your cup of blueberries.
Shake it gently to coat the berries, and leave them in the bag for now.

Add half the remaining 2 cups flour to your bowl and mix it in with half of the
milk. Then add the rest of the flour and mil and mix thoroughly.

Here comes the fun part: Add 1/2 cup blueberry pie filling to your bowl, and
mix it in. Your dough will turn a shade of blue, but don't let that stop you -
once the muffins are baked, they'll look just fine.

When your dough is thoroughly mixed, fold in the flour-coated berries.

Fill the muffin tins 3/4s full and set them aside.

If you have dough left over, grease the bottom of a small tea-bread loaf pan
and fill it with your remaining dough.

The topping: Mix the sugar and the flour in a small bowl. Add the softened butter
and cut it in until it's crumble. Sprinkle
the crumb topping over your muffins and bake them at 375 degrees for 25 - 30
minutes. (The tea-bread should bake
about 10 minutes longer than the muffins.) When the muffins are baked, set the
muffin pan on a wire rack to cool for at least 30 minutes. (The muffins need to
cool in the pan for easy removal.) Then just tip them out of the cups and enjoy

Jasdip's is the best I have enjoyed. You have plenty of recipes, but if you want it, I'll post it

Sure rob333, why not, and thank you. Also appreciate listed recipes and will try each one.

Jasdip's Blueberry Muffins - makes 9 large ones.

11/2 cups all purpose flour
3/4cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk ( approximately - see below)
1 cup fresh blueberries, or 1/2 pint
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

1.Preheat oven to 400 degrees F.

2.Grease muffin cups or line with muffin liners.

Combine first 4 ingredients.

Place vegetable oil into a 1 cup measuring cup, add the egg and fill the rest of the cup with milk.
Mix this with the flour mixture. I just stirred it in. I did not use the electric mixer as it is very stiff.
Fold in the blueberries.

Fill the muffin cups right to the top. Sprinkle with the crumb mixture.

3. To make the crumb topping: mix together the last 4 ingredients and mix with a fork. Sprinkle over the muffins before baking.

4.Bake for 20 to 25 minutes ( I found 22 was about right) in the preheated oven or until done.

I use this recipe from King Arthur Flour for whole wheat blueberry muffins. The changes I make are to use equal parts whole wheat pastry and white whole wheat flour. I also use a bit less sugar and KAF dry buttermilk instead of liquid. I always use fresh berries with this recipe and make jumbo muffins.

I also like this recipe from the Oldways Whole Grain Council that was developed by KAF. It makes a very stiff batter and is refrigerated before baking. It's very good with frozen blueberries. I also use a combo of whole wheat pastry and WWW flour. And I use less sugar and make jumbo muffins.

My favorite is also a KAF recipe called Our Favorite Blueberry Muffins.

This is my go to recipe:

Blueberry Coffee Cake
Muffins

Adapted from Barefoot Contessa Family
Style, 2002

Ingredients

12
tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1 1/2 cups
sugar

4 large eggs, at room temperature

1 1/2 teaspoons
pure vanilla extract

8 ounces vanilla Greek yogurt

1/4 cup milk

2 1/2 cups
all-purpose flour

2 teaspoons
baking powder

1/2 teaspoon
baking soda

1/2 teaspoon
kosher salt or sea salt

2 half-pints
fresh blueberries, picked through for stems

Directions

Preheat the
oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl
of an electric mixer fitted with the paddle attachment, cream the butter and
sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add
the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate
bowl, sift together the flour, baking powder, baking soda, and salt. With the
mixer on low speed add the flour mixture to the batter and beat until just
mixed. Fold in the blueberries with a spatula and be sure the batter is
completely mixed.

Prepare
muffin tine by lining with muffin liners and liberally greasing the top of the
pan. (Note muffins will stick so do not cook without muffin liners.) Scoop the
batter into the prepared muffin pans, filling each cup just over the top, and
bake for 25 to 30 minutes, until the muffins are lightly browned on top and a
cake tester comes out clean.

My two "go to" blueberry muffin recipes are Ina Garten's and America's Test Kitchen which uses blueberry preserves (you don't have to make the fresh like they do, just use blueberry jam). You can google both those recipes. I also have a blueberry oatmeal muffin recipe but I won't post it her unless that's what you are looking for. It is good, but "healthy" tasting and only really good with fresh berries. Frozen blueberries lose almost all their taste, IMHO, so that's why if I have frozen berries I need a recipe with a lot of other stuff going on.

I am amazed at all the ultra sugary and eggy recipes..mine are more like a slightly sweet biscuit with blue berries..
Remembering someone in a group where we were discussing recipes....she said "Oh blue berry muffins? I just buy a yellow cake mix and add berries and cook it in muffin cups."....and after eating her muffins...I knew she was not lying! LOL!

Chuckle chuckle, Linda.