Preheat the oven to 350°F (175°C).

In a large bowl, combine the whole wheat flour, baking powder, baking soda, salt, and cinnamon.

In a separate bowl, whisk together the honey, almond milk, coconut oil, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Gently fold in the blueberries.

Scoop the batter into a greased muffin tin, filling each cup about 2/3 full.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.