Preheat oven to 425° F. Spray your muffin tin with a light coating of olive oil. Gather and measure all your ingredients.
Combine all the ingredients in a mixing bowl EXCEPT the blueberries. Mix well to make your batter. Once fully mixed, gently stir in the blueberries, but don't overmix.
Spoon batter into muffin tray.
Bake until the muffins have a nice, golden brown top to them (about 10 minutes). Then cover with foil, and continue to bake for another ten minutes. They will bake for a total of 20 minutes. You just want to cover them once the tops turn brown or they will burn. Remove the tray from the oven and turn the muffins over onto a cooling rack. Flip muffins onto their bottoms being careful not to burn yourself.
These are fabulous while they are still warm, but even better the next day when the flavors have had a chance to meld.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.