Heat oven to 350 degrees F and line a 12 cup muffin tin with muffin liners or grease well.
In a large bowl whisk the flour, salt, baking powder, and baking soda together. Add the blueberries and toss to coat with flour.
In a separate small bowl, whisk together the eggs, vanilla, oil, maple syrup, and applesauce together until combined.
Make a well in the center of the flour mixture and pour in the wet ingredients. Fold the wet and dry ingredients together until the flour is fully moistened, but do not overmix.
Scoop about ¼ cup of the batter into the prepared muffin tray.
Bake for 22-25 minutes or until batter is set and toothpick comes out clean.
Cool muffins on a cooling rack for 20 minutes and then remove them from the muffin tin. Serve or cool completely before storing.
Storage: Store the cooled muffins in an airtight container in the refrigerator for up to 5 days or freeze the muffins for up to 3 months. Flour Options: Whole white wheat, ivory wheat, and whole wheat flour all work perfectly for these blueberry muffins.Egg Free and Vegan-Friendly Blueberry Muffins: Replace the eggs with flax eggs. For this recipe, you would need to mix together 2 tablespoons ground flaxseed with ⅓ cup water and let sit for 15 minutes.Oil: Feel free to use canola oil in place of coconut oil. I prefer the taste of coconut oil to canola oil in baked muffins. It gives these muffins a bakery-quality taste and a slightly nutty flavor.Frozen Blueberries: If using frozen blueberries, add them to the batter still frozen.