In a large bowl, mix the wet ingredients. In a medium bowl, combine all of the dry ingredients. Add the dry ingredients to the wet, and mix until you have a smooth batter. Then, fold in the blueberries.
Scoop the batter into a lined muffin pan, filling each cup about ¾ of the way. Do not overfill, or your muffins will collapse!
Bake for 18 to 22 minutes, until a toothpick inserted into a muffin comes out clean. Cool for 10 minutes in the pan and 10 to 15 minutes on a plate or cooling rack before serving.
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Notes
Let leftover muffins cool completely before storing in a covered container in the refrigerator with a paper towel lining the bottom of the container to absorb excess moisture. They will keep for about a week.