Preheat your oven to 400°F (200°C) and prepare your muffin tin.

Allow your milk and eggs to come to room temperature for about 15 minutes.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt.

In a separate bowl, beat together the eggs, whole milk, vegetable oil, and a splash of vanilla extract until smooth.

Pour the wet ingredients into the dry mixture and gently fold them together with a spatula.

Toss your fresh blueberries with a tablespoon of flour before gently folding them into the batter.

Spoon the muffin batter into the prepared muffin cups, filling each about two-thirds full.

Place the muffin tin in the preheated oven and bake for 18–20 minutes.

Once baked, remove the muffin tin from the oven and let it cool on a wire rack for about 5 minutes.