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Preheat the oven to 375.
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Line muffin tins.
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In a large mixing bowl, combine the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
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In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk.
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Add the eggs and beat well, then add the yogurt and vanilla.
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Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
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Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok).
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In a small bowl, toss the blueberries with just enough flour to coat them (this helps prevent the blueberries from sinking to the bottom).
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Gently fold the blueberries into the batter. The mixture will be thick.
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Divide the batter evenly into muffin cups (use an ice cream scoop with a wire level, which worked perfectly).
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Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
