Heat oven to 350°F. Line a 12-cup muffin tin with culinary parchment paper (not regular) muffin liners.
In a large bowl, whisk together flour, baking soda, cinnamon and salt. Set aside.
In the bowl of a food processor, place all remaining ingredients, except blueberries.
Pulse and process until just combined. Don't over process.
Make a well in the center of the dry ingredients. Pour in the wet ingredients and the fresh or frozen (not thawed) blueberries. Gently stir until just combined.
Fill muffin cups.
Sprinkle with brown sugar and cinnamon, if desired.
Bake at 350°F. for 22-24 minutes or until toothpick inserted comes out clean.