Preheat oven to 350 degrees, line a muffin tin with paper cupcake liners and set aside.
Mix dry ingredients, gluten-free flour through baking powder in a large mixing bowl.
In a small saucepan, melt coconut oil, stir in sugar, 1 tablespoon vanilla extract and water.
Add wet ingredients to dry ingredients and whisk together.
Pour batter into cupcake liners, filling halfway full. Bake for 15 minutes or until golden brown and they pass the toothpick test. Remove from oven and let them cool completely on a wire rack while you make the blueberries and cream.
Toss the blueberries with 1 tablespoon of maple syrup in a medium sized bowl.
Open the chilled cans of coconut milk and pour off the liquid, reserving the thick cream. Place cream in a separate bowl and add the remaining maple syrup and vanilla. Whisk together well.
Remove shortcakes from paper liners and gently cut in half forming a top and bottom. Spoon each bottom generously with coconut cream, blueberries, and more coconut cream. Cover with shortcake top and enjoy!