Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.

In one bowl, mix together the flour, baking powder, baking soda, cornstarch, salt, and lemon zest, set aside.

In a separate bowl, whisk together the melted coconut, yogurt, eggs, almond milk, maple syrup, and vanilla together until completely incorporated together.

Create a well in the bowl of the flour, then add the wet ingredients. Mix until just combined. There should be plenty of lumps in the batter.

Fold in the blueberries without mixing too much. You want for there to still be many lumps.

Evenly divide the batter among the cupcake liners and bake for 15 - 19 minutes, or until a toothpick comes out clean.

Remove from the oven and allow to cool for 5 minutes before transferring to the wire rack to cool completely.