Preheat oven to 350° F and line muffin tin.
In a food processor, combine eggs, yogurt, oil, xylitol and vanilla. Pulse until mixed.
Pulse in coconut flour, salt, and baking soda.
Add blueberries and pulse two or three times to break up slightly (if you over pulse, you lose the blueberry pieces and the batter is no longer vanilla).
Pour mixture into the lined muffin tins.
Bake for 20–25 minutes, or until tops are slightly browned. (Test the center of a central muffin with a toothpick for no batter before removing from oven, to prevent underdone muffins.)