1½ to 2 cups fresh blueberries, washed and dried (we like the blueberry-to-cake ratio more blueberry than cake!)
1½ cups all-purpose flour
2/3 cup sugar
½ teaspoon baking soda
½ teaspoon salt
2 large eggs, beaten
½ cup whole milk
½ cup canola oil
Preheat oven to 350°F.
In a large mixing bowl, combine the flour, sugar, baking soda and salt. In a smaller bowl, combine the eggs, milk, and oil. Add wet ingredients to the dry ingredients and lightly stir to combine. Fold in the blueberries.
Use an ice cream scooper to scoop the batter into a muffin tin lined with paper muffin cups. Each cup should be two-thirds full. Bake until the muffins pass the toothpick test, about 20 minutes.
Serve immediately (hot muffins are the best!), or let cool on a rack and store in an airtight container to be nibbled on later.