Gently wash the blueberries. If they’re in a plastic container with holes, rinse under cool water, letting the water run through the holes. Pour the blueberries onto a towel, pluck out the few not good ones, and remove stems.
Fill a 12 well muffin tin with paper liner cups.
In a large bowl, beat the eggs with a fork until even then pour in the milk and oil. Briefly whisk with the fork until combined.
Add the flour atop the liquid ingredients and stir with the same fork. The batter will be clumpy. Leave some flour visible and unmixed.
Pour on the sugar, sprinkle on the baking powder and the salt. Combine gently with the fork until the ingredients are blended but don’t over mix. The batter will become sticky and stretchy.
Add the blueberries and with a nonstick spatula, gently fold them in, careful not to smash or break the berries.
Fill the paper cups approximately 2/3 of the way full. Place the tin in the oven and bake for 20-25 minutes or until the tops are golden.
Remove the muffins from the tin, place on a cooling rack, and sprinkle the tops lightly with sugar if desired. Bake the remaining batter and enjoy!
Store in a paper grocery bag lined with newspaper at the bottom.