2 cups blueberries (fresh or frozen, thawed and drained)
Combine first 6 ingredients in 8 cup measuring cup; make a well in center of mixture.
Combine milk, egg and oil; add to dry ingredients; stirring just until moistened.
Fold in blueberries.
Pour batter into large muffin pans that have been sprayed with Pam; filling 3/4 of the way full.
Bake at 425 for 23 minutes or until golden brown.
Cool in pans a few minutes. Take a sharp knife and go around each muffin until loose. Take out of pans and cool on rack. Store leftovers in airtight container--can be frozen.