Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
Starting with the wet ingredients first, place everything except the blueberries into a blender or a food processor and blend for about 30 seconds, or until smooth.
Using a spoon, gently stir the blueberries into the batter.
Pour the batter into the muffin tin, filling each about ¾th of the way full.
Bake in the oven for 20 minutes, until light golden brown.
Allow to cool for at least 10-15 minutes before serving.
