Mix together white whole wheat flour through baking powder with a whisk.
In a separate bowl, mix together milk, butter and eggs.
Toss the blueberries with the flour mixture until they are just covered with powder. Fold in the wet mixture carefully until just incorporated. Over mixing will make the baking powder go flat and your muffins won’t rise well.
Line muffin tins with paper liners or grease with butter. Evenly distribute the batter into 18 muffins.
Bake the muffins in the preheated oven for 20 minutes, or until just starting to look golden on top.