Preheat the oven to 425°F and line a 12-cup muffin pan with cupcake liners. Set aside.
In a medium bowl, whisk the flour, baking powder, cinnamon, xanthan gum, baking soda, and salt together. Set aside.
In a large mixing bowl add the oil, maple syrup, brown sugar, eggs and vanilla and whisk them together.
Add the flour mix and coconut milk and use a spatula to mix it all into a batter. DO NOT use an electric mixer. Do not over mix.
Gently fold in the blueberries using the spatula.
Scoop the batter evenly into the muffin pan.
Bake for 5 minutes. Then without opening the oven door, reduce the temperature to 350 and bake for another 20 minutes until a toothpick inserted in the center of one comes out clean.
Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to let them continuing cooling.
Serve and enjoy!