Pre-heat the oven to 375 degrees and line a muffin tin with silicone muffin cups, or unbleached paper cups.
Blend the eggs, coconut sugar, butter, and extracts in a medium mixing bowl, about 1 minute.
Add the rest of the ingredients except the blueberries and blend until just combined, and then fold in the blueberries.
Scoop the batter into your lined muffin tin. If you want to sprinkle the tops of the muffins with more coconut sugar, you can do that at this time too.
Bake the muffins at 375 degrees for 20 minutes, until the tops are golden brown and spring back to touch.
