I love muffins! I love making them because they're quick and easy. I love eating them warm with an extra hot cup of coffee in the morning or in the afternoon with a cup of tea. I keep a steady supply in my freezer to pop in the microwave for a quick, weekday breakfast. These are a riff on my favorite incredibly moist blueberry muffins that I shared on my blog Vintage Kitchen. They're made with a combination of whole wheat and regular flour. They're ultramoist, packed with berries and not too sweet (but sweet enough). If you like your muffins sweeter, increase the sugar in the recipe to one cup.
Just about any berry will work here. I've made them with frozen blueberries and raspberries too.