Simon says they’re like brioche, and you can indeed stick wild blueberries into your favorite brioche recipe (a thing I’m sure we all have at our fingertips) after the second rise, but instead I’m going to be normal and share the best recipe I’ve ever come across for (normal) blueberry muffins:

1/2 cup (112 grams) butter, room temperature

1.25 cups (250 g) sugar

2 eggs

1 tsp vanilla

1 tbsp lemon zest (or whatever you get from one lemon)

2 cups (250 g) flour

1/2 tsp salt

2 tsp baking powder

1/2 cup milk

2 cups blueberries (frozen wild blueberries from Trader Joe’s are great)

some extra sugar for sprinkling

Steps:

Preheat oven to 350

Cream butter and sugar for a few minutes. Add eggs, vanilla, and lemon zest. Beat some more.

Add salt and baking powder, then stir well. Add flour alternately with milk.

Take about 1/2 cup of the berries and smash them with a fork. Mix them into the batter. Add the rest of the berries carefully.

Put in a lined muffin tin. (Makes about 12.) Sprinkle with extra sugar.

Bake 30-35 minutes or until a tester comes out clean.