Preheat oven to 350° Fahrenheit. Make sure oven rack is set to the center position.
Line a 12-count muffin tin with cupcake liners.
Place all your ingredients except your blueberries into your food processor, blend until smooth
Remove blender cup from the base, and fold in berries using a rubber spatula.
Using an ice cream scoop, carefully fill each muffin tin liner 3/4 of the way with batter.
Bake for 15-17 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Notes
Nutritional values may vary and are meant to be a guide. Store cooled muffins in an airtight container for up to 3 days for best taste.These muffins can also be cooled, and the frozen for up to one month. Thaw at room temperature before enjoying.