Preheat oven to 350 F. Line a muffin tray with liners.
In a large bowl, add each ingredient one by one, whisking well in between each. Fold in blueberries.
Scoop approx 1/4 cup of batter into each muffin liner or until 3/4 of the way filled. Feel free to top with more blueberries!
Bake for 20 minutes or until a toothpick comes out clean. Allow to cool, then store in an airtight container for up to one week. Freezer-friendly as well!