2 cups (about 11 ounces) fresh blueberries, rinsed and patted dry (can use frozen, thawed)*
4 tablespoons (84 g) honey
4 tablespoons (56 g) virgin coconut oil, melted and cooled
4 eggs (240 g out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
1/2 cup (64 g) coconut flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
*You can replace 5 ounces of the blueberries with 3/4 cup (160 g) smooth, unsweetened applesauce. Just add about 4 minutes to the total baking time. The muffins won’t be blue.
Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin, and set it aside.
In a small, heavy-bottom saucepan, place 1 cup (about 5.5 ounces) blueberries (or applesauce) and the 4 tablespoons of honey. Cook, stirring frequently, over medium-high heat. First, the mixture will liquify and bubble up. Continue to cook until the berries have all burst and the mixture has thickened (about 5 minutes total, less if using applesauce). Remove the saucepan from the heat and set aside to cool briefly.
In a food processor fitted with the steel blade (or a blender), place the coconut oil, eggs and vanilla, and pulse to combine. Add the cooked blueberries (or applesauce) and honey, and pulse again to combine. Add the coconut flour, baking soda and salt, and pulse until well-combined. The mixture will be thick and soft, like batter.
Divide the batter evenly among the prepared muffin cups, and smooth the tops with wet fingers. Divide the remaining whole blueberries among the cups, placing them in a single layer on top of the batter in each muffin cup, and pressing them gently into the batter.
Place the muffin tin in the center of the preheated oven and bake until the muffins are puffed and a toothpick inserted in the center comes out clean (about 18 minutes, about 4 minutes longer if you used applesauce). Remove from the oven and allow to cool for at least 5 minutes in the tin before transferring to a wire rack to cool.