Preheat oven to 350 degrees.
In a large bowl whisk together the eggs and brown sugar.
Next whisk in the mashed banana, Greek yogurt, pure vanilla extract, and unsweetened coconut milk.
Add the flour, baking soda, cinnamon, and sat on top of the wet ingredients.
Mix the ingredients just until everything is combined.
Slowly stir in 1 1/4 cup of the blueberries.
Divide the batter among a 12-cup muffin pan.
Divide the rest of the blueberries among the muffin cups.
Bake for 18-20 minutes or until you can stick a toothpick in the center of a muffin and some crumbs stick to it.
Let cool in the pan for about 5 minutes and then finish cooling on a wire rack.