Preheat the oven to 350 degrees and line a muffin pan with baking cups.
In a large bowl, whisk together the dry ingredients, taking care to break up any large clumps of flour.
In a medium sized bowl, whisk together the wet ingredients, then gently but thoroughly combine the wet ingredients into the dry. Fold in the blueberries.
Divide the batter between the 12 muffin molds, filling each three quarters of the way. Sprinkle additional pumpkin seeds and a couple extra blueberries on top. Bake for 25 to 30 minutes, or until tops are a deep golden brown.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...