Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or line it with paper liners.

In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda, cinnamon, and salt.

In a separate medium bowl, whisk the Greek yogurt, maple syrup, egg, melted coconut oil, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. It's important not to overmix; a few lumps are perfectly fine.

Gently fold in the blueberries. If using frozen blueberries, do not thaw them first to prevent the batter from turning purple.

Divide the batter evenly among the 12 muffin cups. They will be about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.