Preheat oven to 400 F. Grease wells of muffin tin and set aside.
In a large bowl combine all-purpose flour, blue corn flour, sugar, baking powder, and baking soda. Whisk until all ingredients are evenly distributed.
In a separate bowl combine coconut milk and apple cider vinegar. Allow to sit for 3-5 minutes until milk begins to curdle. Whisk in apple sauce and coconut oil to milk mixture.
Pour wet ingredients into dry ingredients. Stir until well combined, then fold blueberries into batter.
Scoop batter into wells, ensuring each well is 2/3 full. Transfer muffin tin to oven and bake for 20-25 minutes, until a toothpick inserted in the center of a muffin emerges clean.
Place tin on cooling rack for 15 minutes or until muffins are cool enough to handle.
Remove muffins from tin and enjoy warm with a tab of butter, drizzle of agave, or on their own.