1. Preheat the oven to 350°F and grease or line a 9×5-inch loaf pan.

2. Whisk the whole wheat flour, baking powder, baking soda, and sea salt together in a large bowl.

3. In a separate bowl, whisk Greek yogurt, melted coconut oil, honey or maple syrup, eggs, lemon juice, lemon zest, and vanilla until smooth.

4. Pour the wet mixture into the dry ingredients and stir gently until just combined without overmixing.

5. Toss blueberries with a tablespoon of flour and fold them into the batter until evenly distributed.

6. Transfer the batter to the prepared pan and bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.

7. Allow the bread to cool in the pan for 10 minutes, then transfer to a rack and cool completely before slicing.