Preheat oven to 200 degrees C. Lightly grease a 12-cup muffin tin. Set aside.
Mix 4 tablespoons of the flour with the blueberries. Set aside. Beat egg white and 1 tablespoon oil lightly in bowl. Stir in milk and melted butter.
In separate bowl, mix together flour, baking powder, salt and sugar. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy. Fold in blueberries. Fill each cup two thirds full with batter. Bake in preheated oven 20 to 25 minutes or until golden brown.