Start by washing and drying the blueberries. Then, place them in a bowl with a tablespoon of flour. This will keep them from sinking to the bottom of the muffin!
Next, add the wet ingredients to the dry ingredients, stirring gently until smooth. Be careful not to over-mix. Otherwise, the muffins will become tough.
Bake for 12-14 minutes or until golden brown along the edges. A toothpick inserted in the center should still be slightly gooey. That’s how we know we’ve got a nice, moist texture!