Add all the ingredients except blueberries to a blender and pulse until just mixed and smooth. Make sure the coconut oil is liquid (melted) before adding it.
Fold in blueberries. Pour the batter into muffin tins or 12 silicone muffin cups. We used ungreased silicone muffin cups for testing purposes. If you're using a muffin tin, generously grease each well before filling.
Bake 15 minutes at 425. NOTE: You may need to adjust baking time for your cookware. Muffins are done when tops are golden and spring back when gently pressed.
To freeze
To freeze, bake as directed above, then wrap tightly in plastic wrap and freeze. To reheat, microwave 30 seconds to 1 minute, or just until warm.