Preheat oven to 350° and grease a 24 cup mini muffin pan
In a large bowl, whisk together the dry ingredients
In a separate bowl, whisk the wet ingredients until smooth. Add to the dry ingredients, stirring until just combined. Fold in blueberries.
Fill muffin cups nearly to the top with batter. Bake for 15 minutes.
Move muffins to a baking sheet lined with parchment. Broil for 2-3 minutes, until toasty brown.
For the glaze, blend powdered sugar and milk until smooth. Dip each mini muffin in the glaze, return to the baking sheet and broil for another minute or two.