Use fresh, wild blueberries for the best flavor in these light, sweet muffins.
Big, juicy berries will also work, however; or turn to frozen berries and stir them in gently, unthawed.
Preheat oven to 400 degrees F. Grease a 12-cup muffin pan. In a mixing bowl, combine the flour, salt, sugar, and baking powder, and stir together. In a second mixing bowl, combine the eggs, milk, and oil, and blend until smooth. Add the dry ingredients to the wet, stirring slowly until well blended. Gently stir in the blueberries. Spoon the batter into the prepared pan and bake 20 to 25 minutes.