I am personally not a fan of sweet blueberry muffins. Cupcakes are supposed to be sweet, while muffins are not. Here is a recipe that I make that I obtained from my Armenian aunt, Liz. It uses yogurt to keep the crumb moist.

Chris

LIZZY’S BLUEBERRY MUFFINS

2 eggs
1/2 cup butter, melted
1 cup sugar (1/3 or 1/2 can be substituted)
1 (8 oz) container plain yogurt (1 cup)
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp grated lemon rind or 1 tsp lemon juice
1 cup or more blueberries

Beat eggs, melted butter, and sugar. Stir in yogurt.
Add sifted, dry ingredients. Stir ‘til blended. Leave lumps.

Stir in lemon rind or lemon juice; fold in blueberries. Place into 12 muffin pan cups with or without papers (grease if not using papers).

Bake at 375 degrees F for 25 minutes. Allow to cool, and eat with homemade butter.

Makes 12 muffins