Step 1

Preheat oven to Line a muffin pan with 6 or 7 parchment/foil wrappers.

Step 2

In a mixing bowl, add all dry ingredients and whisk to combine.

Step 3

In a glass measuring cup, add liquid ingredients (except blueberries.) Pour wet mixture over dry mixture and gently stir, careful not to overmix.

Step 4

Fold prepared blueberries into batter, reserving 1 Tbs for topping.

Step 5

Use a large ice cream scoop to divide the batter into wrappers. Top muffins with remaining blueberries.

Step 6

Bake for 22-26 minutes until the tops spring back when gently pressed. Allow to cool for 5 minutes before removing from the pan. Enjoy!