Preheat over to 400f.
In a large bowl combine all the dry ingredients and miz well
In a seperate bowl, combine the almond milk, chia seeds, yogurt, vinegar and mix well. Let sit for 2 minutes to thicken up. Then add the remainder of the wet ingredients, mix until the sugar is dissolved.
Slowly pour the wet into the dry and mix until it is well combined. Toss the frozen blueberries in the coconut flour to coat and then stir into the batter. Add the chocolate chips, mix well and divide evenly amongst a tray for 12 muffins/cupcakes.
Use liners of be sure to grease the tray well.
Cook for 20 minutes or until a tooth pick comes out of the center clean.
Let cool on a rack for 10-15 minutes.