Add the mixture to the dry ingredients and mix just until everything’s blended.
Add blueberries and mix in.
Divide the batter equally into 11 cups of a standard baking pan, greased.
Bake in a 350-degree oven for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool for 5 minutes on a rack and then slide out using a thin knife.
These muffins are delicate, which gives them a lovely, cakey texture, but that also makes them a little difficult to unmold, so be gentle.