I have never gone wrong with an Alton Brown recipe. He did a whole episode on blueberries. Check out the food network's website: http://www.foodnetwork.com/recipes/alton-brown/blueberry-muffins-recipe/index.html

I've always loved the Moosewood recipe. Just use this: http://www.craftypod.com/?p=504 and sub white sugar for the Splenda. Then add berries.

These are the BEST Blueberry Muffins I've ever eaten!!! They are from the Barefoot Contessa and the recipe can be found at the link listed below. You will NOT be sorry if you try them!
http://www.foodnetwork.com/recipes/ina-garten/blueberry-coffee-cake-muffins-recipe/index.html

Please share when you find a good one! i love blueberries!

Here's my favorite! The whole grain flour makes them a little denser, and you can use any berries you'd like.

Berryful Muffins
1 c flour
1/2 c whole-wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1 egg
1/2 cup salad oil
1/2 cup sugar
3/4 cup milk
2 cup frozen or fresh blueberries

In large bowl, sift flours, baking powder, salt and nutmeg. In another bowl, blend together egg, oil, sugar and milk. Add to flour mixture. Mix just until flour is barely moistened. Gently fold in berries. Line muffin pan with paper muffin cups. Fill 3/4 full. Bake at 350 for 20 minutes. Cool.

This is my absolutely favourite - with grated apples aswell!

Take a look at the recipe on my blog:

http://tonicoward.blogspot.com/2008/05/recipe-monday_12.html

How timely! We just made the most yummy Blueberry Muffins this week. The recipe is in the Barefoot Contessa Families cookbook. In true Barefoot Contessa style it has a stick and a half of butter and sour cream in the recipe. Of course it's going to be good!

What I like about this recipe is that it works just as well with frozen blueberries. During the winter around here fresh blueberries aren't any good and they cost a fortune!
Oven 350
Ingredients:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 1/4 cups sour cream (you could also use plain yogurt)
1 1/2 cups blueberries (fresh or frozen)

Method
Prepare muffin tin

1. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.

3. Add berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.

4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.

Just wanted to leave a "trace". I have been reading your blog since last fall and it is so inspiring:) Love your fabrics, yard sales finds and ..everything! I just moved back home to Norway, but lived in Boston the past year. sadly I missed the "boston handmade", but went to cape cod that weekend instead, and got a lot of shopping done, both at yard sales and antiqueshops:D

Thank you for making a wonderful blog:)

Tove

I had the same problem as your sister, so I made my own recipe. I've used it for years and it's SOOOO good and really easy (I love it because it only uses ingredients that I always have around!)

1 cup sugar
2 eggs
1/2 cup milk
1 stick butter
1 tsp vanilla
1 tsp baking powder
2 cups flour
1/2 cup mashed blueberries
2 cups whole blueberries

Cream butter and sugar. Add eggs, milk and vanilla. Mix in flour. Mix in mashed blueberries. Gently fold in whole blueberries. Put in muffin pan (makes about 18 muffins). Bake at 350 for about 25 minutes.

Really, they are very easy and very good. My mom even stole the recipe!

I love some of the above recipes using sour cream, etc. but this is my mom's simple recipe (and using ingredients that are always around!)
It is really a white cake recipe in disguise, but makes the most delicious coffeecake or muffins!

Batter:
1/2 c Crisco (or replace w/applesauce)
1 Cup Sugar (or cut down if you're cutting back.)
2 Eggs
2 heaping cups Flour
2 tsp. Baking Powder
1 Cup Milk
1 pinch Salt
Blueberries - as many as you fancy; I usually use 1-2 cups

Directions: Cream the Crisco and Sugar until fluffy. Beat in the eggs. Combine the flour, baking powder, and salt. Go back and forth between mixing in the flour combination and the milk until all moist. Whip/beat on medium for at least two minutes to get it all fluffy! Fold in the blueberries.
Bake at 375 degrees - Coffecake, 35 minutes. Muffins, 10-15 minutes.

**Also great w/any kind of fresh, frozen, or jammed fruit and with cinnamon streusel on top!

Hope you enjoy it!