Preheat oven to 400°F. Place cupcake wrappers into each muffin cup; set aside.

In a large mixing bowl, whisk together the dry ingredients and set aside.

In a small bowl, whisk together yogurt, milk, vanilla, eggs, and honey. Gently melt coconut oil if not already, being sure to avoid heating. (Typically it works best to place into glass container and microwave for 10 seconds. Stir around to fully melt.) Fold yogurt mixture and coconut oil into dry ingredients. Once flour has almost disappeared, add in blueberries and fold a few more times.

Pour evenly into muffin cups and bake for 16 minutes. They are done when an inserted toothpick comes out clean.

Allow to cool for 5 minutes and then remove from pan.

Serve alone or with some fruit.