Preheat the oven to 375 °F. Line 12 muffin tin(s) with papers or grease each cup.

In a bowl, mix flour, baking powder, soda, salt and cinnamon and set aside.

In another bowl, beat the sugar, soy bean oil (vegetable oil), eggs, and vanilla ‘till smooth and somewhat lightened in color.

Mix wet ingredients into dry ingredients. Make sure to not over- mix.

Add the zucchini, nuts, and blueberries coated with 1 tablespoon of flour (this will prevent it from sinking down while baking.

Divide batter evenly among the prepared muffin cups, filling them about ¾ full.

Bake the muffins for 20 minutes or until a cake tester inserted into a muffin comes out clean. Remove them from the oven, and after a minute or so gently tilt them in the pans, so their bottoms don't become soggy.

When it is cooled down a bit transfer to wire rack and cool it completely.

Enjoy.