Preheat the oven to 425 degrees F. Lightly butter a muffin pan or line with muffin cups.
In a large bowl, mix together all the dry ingredients. In a separate bowl, mix all the wet ingredients together. Add the blueberries to the dry ingredients and gently mix until the blueberries are coated. Add the wet ingredients to the dry ingredients and gently fold with a spatula until combined.
Spoon mixture evenly into all 12 muffin cups. Bake at 425 degrees F for 10 minutes. Turn heat down to 375 degrees F and bake for another 15 minutes. Muffins are done when a toothpick poked in the middle comes out clean. Optional: put pan back into the oven and set oven to broil for 2-3 minutes (watch them!) for slightly browner and toasted muffin tops.
If your pan was lined with muffin cups, gently lift each muffin and turn on its side to cool. If your muffin pan was greased, let the muffins cool for at least 30 minutes before removing.