Preheat oven to 375 degrees. Grease muffin tins or line with muffin liners.
Whisk together flour, baking powder, cinnamon, cardamom, salt and oats in a mixing bowl.
In a seperate bowl combine melted coconut oil, maple syrup, egg, vanilla and apple sauce. Whisk to combine all ingredients thoroughly.
Gently fold dry ingredients into wet ingredients, using a spatula. Mix until just combined do not over mix. Fold in blueberries.
Divide mixture between 12 prepared muffin tins. Sprinkle tops of muffins with a little coconut sugar if desired. Bake muffins 20-24 minutes or until center springs slightly when lightly touched and muffins start to pull away from sides of the pan. Cool slightly and remove from pan.
Serve warm as is or with a smear of vegan butter or sweet butter