I have the best blueberry muffin recipe for you today. It’s pretty easy and the muffins come out really well—every single time. They are moist and delicious.

The recipe makes a dozen full-size muffins. I bake them for exactly 28 minutes in my oven. I use paper muffin cup liners.

I got the recipe from my mother originally because everyone always loves her blueberry muffins. She may or may not have got it from The Boston Globe many years ago.

Anyway, it’s a keeper.

It says 2.5 cups of blueberries, but I always just use one dry pint (the way they come in the store). I’ve only ever made it with fresh blueberries, so I’m not sure how it would work with frozen ones.

Related: Blueberry Mug Cake