This is the recipe I have had for decades, except I have 3 eggs not 2. And 3 cups blueberries. Small wild blueberries, if frozen then dust with flour, a 15 to 16 ounce bag gives about 3 cups. Do not defrost - use from frozen - and the muffins will take a few minutes longer than with fresh berries. Unless you pick them yourself, fresh wild blueberries are prohibitively expensive. I have always used frozen wild Maine berries from Wyman's, and lately Trader Joe's berries from Quebec. The low-bush small berries taste infinitely better than the large, farmed, "New Jersey" high-bush blueberries. The larger berries I purchased lately have been tasteless, even though fresh, so I stopped buying them.

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