Easy Blueberry Muffins

Preheat the oven to 400 degrees Fahrenheit (205 C) with a rack in the center position. Line a standard 12-cup muffin pan with liners, lightly grease with baking spray, and set aside.In a large bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, cinnamon, and salt until combined. Set aside. In a separate medium bowl, whisk together the granulated sugar, liquid coconut oil, and eggs until smooth. Add the buttermilk and vanilla extract to the sugar mixture and whisk together.Pour the wet mixture in the dry flour mixture. Stir together with a spatula until the dry ingredients have just been absorbed. Avoid over mixing. Gently fold in the frozen wild blueberries – if you start to see any blue streaks appear, stop mixing.Using a spoon or ice cream scoop, divide the batter evenly among the muffin pan until each cup is about 3/4 full. Sprinkle the tops of the muffins with Demerara sugar. Bake at 400 degrees (205 C) for 16 to 18 minutes, rotating the pan halfway, or until the muffins are lightly golden and domed and the tops spring back when gently pressed.Allow the muffins to cool in the pan on a wire rack for about 5 minutes, then carefully remove them from the pan and place on the rack to cool. Serve lukewarm or at room temperature. Muffins can be stored in a Ziplock bag or in an airtight container at room temperature for about to 1 to 2 days.