Spray your muffin tin with a light coating of olive oil.
In a large mixing bowl, mix all your dry ingredients.
In a separate large mixing bowl, mix all your wet ingredients, but NOT the blueberries.
Combine your wet and dry ingredients.
Quickly fold in your blueberries, but don't over mix or the dough will all turn blue. (This is not the end of the world, but it's nicer for presentation purposes).
Spoon batter into muffin tray. (See what I mean about the batter turning blue?)
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 tray from oven and turn 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.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.