First - cream together the eggs, both sugars and the vanilla. Then, add all the other ingredients except the blueberries. Mix well. Slowly add the blueberries and make sure your mixer is set on stir, otherwise it'll breakup the berries and the muffins will turn blueish!

I use my ice cream scooper to portion out the muffin mix - it's a great little trick and works wonders. This recipe make 12 muffins, so it's perfect for a weekend or lunches for the week.

Bake for 30 minutes at 325 degrees.

Want to add a little extra touch? Sprinkle some brown sugar on top of the muffins just before you put them in the oven.

They are oh, so good! I ate 2 right away...Eat up and enjoy life!