Preheat oven to 400 degrees.

Line a muffin pan with cupcake liners or spray with nonstick cooking spray.

Stir together corn meal, ¾ cup flour, salt, powdered stevia and baking powder. Stir in softened coconut oil, set aside.

In another bowl whisk together buttermilk, egg, applesauce and vanilla extract.

Combine the wet ingredients with the rest of the dry ingredients and stir to just combine.

In a small bowl combine blueberries with the 1 tablespoon flour and stir to coat.

Gently fold berries into batter.

Pour batter into 12 muffin cups and bake 20-25 minutes until a toothpick in center comes out clean.

Let stand 5- 10 minutes before removing and cooking on a wire rack