Preheat oven 180c (380F)
In a large mixing bowl take curd and oil.
Add vanilla extract and whisk well till the curd and oil blends smooth. Add brown sugar, whisk to make sure that the sugar dissolves. Add ¾ c coconut milk, whisk to combine. This is the wet mixture
In another bowl take all purpose flour, coconut flour, baking powder, baking soda and a pinch of salt; whisk and combine. In a small bowl take 1c of the flour mix and blueberries. Toss to coat the blue berries with flour.

Keep a sieve over the wet mix. Add the flour mix in three batches. Fold the mixture in the bowl. After adding two batches, add the coated blueberries to the bowl. Fold gently. Now sieve the third batch of dry mixture into the bowl. Fold gently to make a smooth batter. Add 1/4c coconut milk or water to the batter. Combine all to make a smooth batter with flowing consistency

I used a silicone muffin maker; did not use liner. Grease inside of the mould. Scoop the batter into the mold. Do not fill to the brim. During baking batter will rise. Tap the muffin maker twice on the counter to level up uniformly and remove any air bubbles if present.
Spread few chocolate chips over the cup cake batter.
Bake the cup cake at 180 degree C or 380 degree F for 15 minutes. Insert a tooth pick into the muffin, when it comes out clean, cup cakes are ready to take out of the oven

Take the cupcakes out of the mold, place them on a serving plate. cup cakes are fluffy and spongy. you may break the cup cake open to see the blueberries and see how spongy it is. Enjoy with a cup of hot tea, coffee or ice cream.