Fresh blueberries are preferred for this recipe because they don't add the uncontrolled variable of extra moisture. However, you can also use frozen - see the section on using frozen blueberries.
I highly recommend using a blueberry flavoured vegan yoghurt for these muffins - I have used So Delicious cashew and Nakula.
A silicon muffin tin is ideal for this recipe because the muffins are delicate. If you plan to use a metal or fixed shape muffin pan, I recommend using the psyllium husk option.