Preheat oven to 350 degrees F. Line a muffin pan with paper liners. 

Combine the almond flour, coconut sugar, baking powder, and salt in a bowl and mix well.  

Add the oil, milk, eggs, and vanilla and stir to combine. Fold in the blueberries. 

Fill the muffin tin until about 2/3 full. 

Bake for 20-23 minutes, until tops are golden brown and a toothpick inserted comes out clean. Let cool before serving.