Preheat the oven to 180°C or 350°F. Line a muffin tin with muffin liners and keep it aside.
If you are using fresh or frozen blueberries, simply toss them in a 1 tablespoon of flour. This avoids the blueberries to sink to the bottom.
In a bowl whisk in all the wet ingredients and keep it aside.
Next in a large bowl whisk in all the dry ingredients except the blueberries.
Now make a well in the centre and pour in the wet ingredients. Now with a fork mix everything until combined. Do not over mix the batter as thill will make the muffins tough.
Toss in the blueberries in the batter and mix.
Now pour the batter in the muffin cases, leaving 1/2 cm from the top. Top it up with more berries if you wish. I made 8 large muffins with these batter. You can easily make 10-12 medium sized muffins.
Bake it in the oven for 20-25 minutes or until the th muffins are well risen and firm. Check the doneness with a wooden skewer, it is done if the skewer comes out clean.
Remove from the muffin tins and place it on a rack to cool.