Preheat your oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners and spray a non-stick spray to liners, or you can also just generously grease the pan. Set aside.

In a large bowl, mix together your dry ingredients: flours, cacao powder, baking soda, and salt.

In a smaller bowl, whisk together eggs, melted coconut oil, honey, and vanilla extract. Fold wet ingredients into dry. Continue to mix, batter will be very thick.

Now fold in blueberries and chocolate and mix until well combined.

Use a large ice cream scoop or spoon to pour batter into the ban. Fill approximately 2/3 way full.

Bake for 17-19 minutes, or until an inserted toothpick comes out clean (don't confuse with melted chocolate).

Let cool for at least 5 minutes before removing from the pan.

Muffins can be stored in an air tight container in the freezer for several weeks.