For a tasty and easy home made blueberry muffin, try this recipe. It's from How to Cook Everything by Mark Bittman.
3 Tbsp melted butter or canola or vegetable oil
2 C all purpose flour
1/2 C sugar
1/2 tsp salt
3 tsp baking powder
1 tsp ground cinnamon
1 C milk
1/2 tsp lemon zest
1 C blueberries (if frozen, do not thaw first)
Preheat oven to 400F. Grease a standard 12-compartment muffin tin, or use paper or foil liners. Mix together dry ingredients in a large blwl. Beat together egg, milk, lemon zest, and butter or oil. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Combine swiftly, stirring and folding rather than beating, and stopping as soon as the dry ingredients are moistened. The batter should be lumpy, not smooth, and thick but quite moist; add a little more milk or other liquid if needed. Fold in blueberries. Spoon batter evenly into muffin tin, filling about 2/3rds full. Handle the batter as little as possible. Bake 20-30 minutes or until the muffins are nicely browned and a toothpick inserted into the center of a muffin comes out clean. Remove from oven and let rest 5 minutes before taking them out of the pan and cooling on a wire rack. Or serve warm.
Because there's not a lot of sugar in these muffins, you can really taste the blueberries, lemon zest, and cinnamon. You can add more sugar if you like, but I think they're good as they are. I used blueberries that I picked this summer with friends at Rush River Produce in Maiden Rock, WI. I highly recommend picking your own blueberries - it's worth it! Enjoy!