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:Preheat oven to 400°F and line a cupcake tin with cupcake liners. You can skip the liner and just grease the tin with oil if you're using a nonstick cupcake tin.
In a bowl, whisk together the flour and baking powder. Set aside.
In a mixing bowl, add the eggs, sugar, vegan butter, coconut milk, vanilla, and salt. Whisk until well combined and emulsified. Add the flour mixture and mix until just combined and no more dry flour is visible. DO NOT overmix! To finish, add about ¾ of the blueberries and gently fold to incorporate.
Assemble and bake:Divide the batter evenly into the 12 cupcake liners and top the batter with the extra sugar and remaining blueberries
Bake the muffins for about 18 to 20 minutes or until an inserted toothpick comes out clean or with just a few crumbs.
Optional - For a bit more color on the muffins, broil on high for about 30 seconds to 1 minute.
Remove the muffins from the oven and let them cool for about 5 minutes before taking them out of the muffin tin. Let the muffins cool completely on a cooling rack. Enjoy!