Add wet ingredients to dry and stir gently until all ingredients are well-incorporated. For best results, avoid over-mixing.
Add blueberries and the secret ingredient: fresh thyme. Gently fold blueberries into the batter. It should be thick.
Use an ice cream scooper and divide batter evenly into lined muffin tin. Fill nearly to the top, leaving about 1/4 in space.
Bake for 15-18 minutes. Remove and cool first in the pan. Then remove each muffin from tin and cool on a rack. Enjoy with a dollop of vegan butter.