Preheat the oven to 350, and line a muffin pan with unbleached muffin liners, or lightly coat with coconut oil.
Place all dry ingredients in a bowl, and whisk together. Set aside.
Place all wet ingredients (EXCEPT blueberries) in a blender, and blend on medium/high until all ingredients are thoroughly mixed together.
Add the wet ingredients to the dry ingredients and mix together. Fold in the blueberries so they are evenly distributed throughout the mixture.
Dollop your muffin mix into the muffin tins evenly.
Mix all ingredients for the optional topping together in a bowl, and sprinkle evenly over top of the muffins.
Place in the oven. Place a toothpick pick in the centre of the muffins to see if they are done – if it comes off clean they’re done! If not, stick them back in for another 5 minutes.
Let cool in the pan for 5-10 minutes before placing on a cooling rack or plate. Serve warm! They also taste delicious cut in half and served with some almond butter!