Preheat your oven to 350°F (175°C) to ensure even baking.
Line a muffin tin with paper liners or lightly grease it with coconut oil.
In a large mixing bowl, whisk together the white whole wheat flour, granulated sugar, salt, and baking powder.
In another bowl, combine the melted coconut oil, egg (or flaxseed mixture), lite coconut milk, and vanilla extract. Whisk until smooth.
Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix.
Gently fold in the shredded coconut and blueberries.
Scoop the batter into the muffin tin, filling each cup about two-thirds full.
Bake for 20-25 minutes, or until a toothpick comes out clean from the center of a muffin.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
