Unless the blueberries are completely frozen solid and have not ever slightly thawed and refrozen, they have a tendency to dye the batter blue. If you want, you can get around this by giving your berries a quick rinse before adding them in. Otherwise, you can get the blue streaks by using slightly thawed blueberries.

blueberry muffins:
2 1/4 c (315g) AP flour
3/4 c (150g) sugar
1/4 c (53g) brown sugar
2.5 tsp (12g) baking powder
2 tsp salt
2 eggs
1/3 c (66g) vegetable oil
4 oz (57g) butter, melted
3/4 c (170g) whole milk
1 tsp vanilla extract
1 1/4 c (205g) fresh or frozen blueberries

mix dry ingredients together. mix wet ingredients together. combine wet and dry. mix just until combined and gently fold in blueberries

makes 6 large muffins or 12 standard size muffins. bake at 375F for 15-20 min for standard muffins

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