Preheat oven to 400°F and grease muffin tin or line with paper muffin cups

In a small bowl combine chia seeds and water and allow to sit to form the chia eggs

In a large mixing bowl combine flour, baking powder, baking soda, salt, and cardamom and whisk to mix together

In a medium mixing bowl combine melted coconut oil, maple syrup, and chia egg mixture and whisk together

To the wet ingredients continue to add vegan Greek yogurt and vanilla and whisk to combine

Pour wet ingredients into the dry ingredients and use a spoon to mix just until combined

In a small bowl combine blueberries with 1 tsp of flour to help them not sink to the bottom of the batter

Gently fold the blueberries into the batter

Divide the batter among the muffin cups and top with a sprinkle of coconut sugar if using

Bake in the oven for 16 - 18 minutes or until muffins are golden and a toothpick inserted into the muffins comes out clean

Place the muffin tin on a wire rack to cool and then gently remove the muffins