Heat oven to 350 degrees F. Either spray a muffin tin with coconut oil spray or insert paper liners.
Mix the melted coconut oil and sugar in a medium bowl until it forms a creamy paste. Add the eggs and whisk until you have a light, fluffy mixture.
Fold in the flour and baking powder until thoroughly mixed. Add the almond milk and stir until combined. Add the blueberries to the mixture.
Spoon the mixture into a muffin pan and cook in the oven for 15 – 20 minutes, checking occasionally.