Preheat oven to 400 ℉. Prepare a muffin pan with paper liners.
Melt butter in a small pan. Then, whisk melted butter with eggs, coconut milk, honey, salt, and vanilla extract in a mixing bowl.
Mix coconut flour and baking powder together in a separate bowl.
Add to egg mixture and stir until just combined. Fold in blueberries.
Spoon batter into muffin cups.
Bake 20-25 minutes. Muffins are ready when a toothpick inserted into the center of each muffin comes out clean. Let muffins cool for about 10 minutes. Serve warm.
Today when I made this recipe, I used jumbo muffin liners and filled them all the way to the top. That yielded 9 muffins. Nicole has used smaller muffin liners in the past which usually yields abut a dozen.
Don't have coconut milk? Go ahead and use regular milk. It works fine.
What about toppings? How about crushed nuts or cinnamon or coconut flakes? Just sprinkle them on top before baking.
Here’s a delicious serving suggestion. When the muffins are done, slice one open and grill it in a pan with a little butter. Now that’s a yum, yum, yum!