Start by setting the oven temperature to 400 degrees. Line a 12-cup muffin tin with liners, or spray with cooking spray. Set aside.
Using a mesh strainer or sifter, sift the flours into a large bowl. Gently stir in the baking powder, baking soda, cinnamon, and salt. Make a well in the center and set it aside.
In a separate bowl, use a whisk to lightly beat the eggs and coconut palm sugar together until blended and creamy. Then whisk in the greek yogurt, vanilla extract, orange juice, and coconut oil.
Pour the wet mixture into the well of the dry mix and stir just until combined. You don’t want to over-mix the batter, or it will be tough.
Gently fold in the blueberries.
Divide the batter evenly among the liners, filling them to the top. I found it helpful to use a medium cookie scoop and use about two large scoops per muffin. The batter will be thicker but don't worry; the muffins come out moist and delicious.
If using, sprinkle the tops of the muffins with turbinado sugar.
Bake for 16 – 18 minutes or until lightly brown on top and the toothpick comes out clean when inserted into a muffin.
Take the muffins out of the oven, let cool in the pan for 5 minutes, and then move the muffins to a wire rack to finish cooling.