Preheat your oven to 375°F (190°C) and line a muffin tin with paper or silicone liners.
In a large bowl, mix together the brown rice flour, coconut sugar, baking powder, and salt.
In another bowl, whisk together the Greek yogurt, melted coconut oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
Fold in the blueberries gently to avoid breaking them up too much.
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then move them to a wire rack to cool completely.
