Pre-heat oven to 375 degrees. Grease the muffin tins.
Whisk all dry ingredients together in a large bowl.
In a small bowl, mix together the milk, butter, brown sugar, and eggs. Mix until very smooth.
Add the wet ingredients into the large bowl of dry ingredients. Stir until well-incorporated, but do not over mix. It will make your muffins flat if you mix the batter too much.
Fold the blueberries into the batter.
Fill the greased muffin cups 2/3 full with batter. Bake for 10 minutes or until tops of muffins bounce back when pressed with the tip of your finger.