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Preheat oven to 350 F.
In a large bowl, mix together the flour, baking powder, salt, and sugar.
In a small pot, melt the coconut oil over low heat. Remove from heat as soon as it’s melted.
To the flour mixture, add the melted coconut oil, the egg, and the almond milk. Mix together.
Add in the frozen blueberries and gently fold into the muffin batter.
Place muffin tin liners in the muffin tin.
Add ⅙ of the batter to each muffin liner.
Top each muffin with about ½ teaspoon of granulated sugar.
Bake for 30 minutes.
Let rest in the muffin pan for 5 minutes, and then remove to a baking rack to cool completely.