Preheat oven 400 degrees F. Prepare a muffin tin with nonstick cooking spray or muffin liners.
In a small bowl, combine egg, greek yogurt, milk, coconut oil, and vanilla.
In a larger bowl, measure in the flour, sugar, cinnamon, baking powder, baking soda, and salt. Add the blueberries to the mixture and lightly toss in the flour.
Add wet ingredients slowly to dry ingredients and fold carefully until everything is combined.
Using a measuring cup, equally fill the muffin cups to about ¾ of the way full each.
Bake 14-16 minutes or until a toothpick can be inserted clean. Remove from the oven and let the muffins cool for 5 minutes in the pan, then remove them and place on a rack to finish cooling.