Heat oven to 425°F. Sift together flour, sugar, baking powder and salt into mixing bowl; gently stir in blueberries. Whisk together soymilk, oil and eggs; pour all at once into flour mixture, stirring just until flour is moistened. Fill 24 (2 1/2-inch) greased or paper-lined muffin cups 2/3 full. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.