Preheat oven to 350 degrees F and line a 12-cup or 2 6-cup cupcake tins with liners.
Combine all dry ingredients in a large mixing bowl and whisk until evenly incorporated.
Crack eggs into to a mixing bowl and check for shell. Add eggs to a blender, along with all remaining ingredients, in the order listed. Blend until uniform and creamy.
Add wet ingredients to dry and stir until smooth and incorporated. Fold in blueberries.
Evenly distribute batter into cupcake tins. Dampen fingers or a spatula with water and pat down batter into an even layer.
Bake for 33 minutes, or until muffins have golden-brown edges and a toothpick comes out ALMOST completely clean. Cool 15 minutes before enjoying.