Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with butter or cooking spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. You can use an electric mixer or do this by hand with a wooden spoon.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix, as it can result in dense muffins.

Gently fold in the fresh blueberries. Be careful not to crush them.

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

Bake for approximately 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Remove the muffin tin from the oven and allow the muffins to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.

Once cooled, the blueberry muffins are ready to be enjoyed!

Feel free to adjust the recipe to your liking. You can add lemon zest for extra flavor or sprinkle some coarse sugar on top before baking for a sweet, crunchy topping. Enjoy your homemade blueberry muffins!