Just the ticket after sleeping in, after pigging out on pizza yesterday afternoon to the extent that breakfast wasn't urgent by 0600.
Let's see, now:
Oven. Preheat to 375°F.
Largish mixing bowl.
Flour. About one and a half heapy cups (so, more then 1½, and less than 2). I used bread flour, as the alternatives were (1) white whole wheat, (2) traditional whole wheat, and (3) a trip to the store.
Baking powder. A fair dab; tablespoonish, perhaps?
Salt. A modest sprinkle.
Sugar. About ¼ cup; more if you can handle the stuff.
Mix well, and remove cat.
Eggs. I had four large eggs handy, so I used those. Had they been extra-large, I would have used three.
Heavy whipping cream. The dregs of a carton, maybe ½ cup.
Canola oil. A moderate splosh, to make up for the small amount of cream available.
Milk. As needed to attain a proper muffin-batter texture.
Remove cat and mix well, adding milk as appropriate. Don't overdo the stirring, especially if you used bread flour.
Reasonably fresh blueberries, about 6 ounces. Remove any that have gone squishy. Stir into the batter.
Muffin pan. Oil well, and distribute the batter among the cups.
Forget to sprinkle powdered sugar over the tops. Oh, well.
Bake for about 25 minutes, checking after 20 to see if they look done already.
Allow to cool for a few minutes, then start eating, removing cat as necessary. Save the leftovers for the next couple of days, to be served rewarmed with eggs and bacon.