Heat the oven to 410°F. Line a 12 cavity muffin tin with liners and lightly oil them OR just oil the tin well.
Whisk together all dry ingredients in a large bowl.
Whisk together all wet ingredients in a separate bowl.
Pour the wet ingredients into the dry and stir until just combined, a few lumps are fine. Fold in the blueberries.
Divide the batter between the muffin cups. Reduce the oven temperature to 400°F and bake the muffins for 5 minutes. Reduce the oven temperature to 360°F and bake for 15-18 minutes, or until a toothpick inserted comes out clean.
Cool in the muffin tin for 5 minutes, then transfer to a cooling rack to cool completely.