Preheat the oven to 350 degrees Fahrenheit.
Place parchment liners into a 12-muffin baking tin. Make sure to spray each liner with cooking oil. Don't forget to do this step. It's essential so that your muffins don't stick to the liners and come out smooth. So, make sure to spray each muffin liner with cooking oil!
Drain and rinse the chickpeas and place into a food processor.
Add in one of the eggs to the food processor and blend the chickpeas until smooth.
Add in the remaining eggs and all of the ingredients except for the blueberries. Blend until well-mixed and smooth. The batter will be thinner and more liquidy than a traditional muffin batter, that's normal for this recipe.
Once the batter is thoroughly blended, mix in the blueberries. Reserve some extra to place on top of the muffins.
Spoon batter into each oiled muffin liner and sprinkle the extra blueberries on top.
Bake muffins for 25 minutes. Once they are done baking, take out of the oven and let sit for 10 minutes before eating.
Serve and enjoy!