2 eggs

2/3 cup pure maple syrup (or 1/2 cup honey)

1/4 cup + 2 Tablespoons ground golden flaxseed

1/4 cup coconut milk

2 Tablespoons oil (light-tasting olive oil recommended)

1 teaspoon vanilla extract

Zest of 1 lemon

1/4 cup + 2 Tablespoons coconut flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Generous 2/3 cup fresh blueberrie

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Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together eggs, maple syrup (or honey), coconut milk, oil, vanilla extract, and lemon zest until fully combined.
In a separate bowl, mix together coconut flour, ground golden flaxseed, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until smooth. The batter will be thicker than traditional muffin batter due to the coconut flour.
Gently fold in the fresh blueberries, being careful not to break them apart.
Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Store muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 2 months.

For a different flavor, swap the blueberries for other berries like raspberries, blackberries, or strawberries.

To make these muffins vegan, substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).