Preheat the oven to 375 degrees F and line a 12-hole muffin tray with muffin papers.

Add all of the ingredients except for the blueberries to a blender and blend until combined.

Fold in the blueberries. Pour muffin batter into the prepared muffin tray, filling the holes most of the way up.

Place on the center rack of the oven and bake for 25 to 35 minutes (sprinkle muffins with unsweetened shredded coconut half-way through baking if desired). Baked goods are considered fully cooked when they reach an internal temperature of 190 to 200 degrees F. You can insert a meat thermometer into the center of a muffin to check the temperature if you'd like.

Allow muffins to cool at least 1 hour before removing the muffin papers and eating (note: the muffins will stick to the papers if you don't wait for them to cool).