Preheat and prep: Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease well.
Whisk wet ingredients: In a large bowl, whisk eggs, melted coconut oil (or butter), sweetener, almond milk, lemon zest, lemon juice, and vanilla until smooth.
Add dry ingredients: Sift in coconut flour, baking powder, baking soda, and salt.
Whisk until no lumps remain. The batter will thicken as the coconut flour absorbs moisture—this is normal.
Adjust consistency: If the batter seems too thick (like cookie dough), add a splash of almond milk. You want a thick but scoopable batter.
Fold in blueberries: If using frozen blueberries, do not thaw.
For fewer streaks, toss blueberries with a teaspoon of coconut flour first. Gently fold into the batter.
Fill the pan: Divide batter evenly among the muffin cups, filling each about 3/4 full. Add a few extra blueberries on top if you like.
Bake: Bake 18–22 minutes, or until the tops are set and lightly golden, and a toothpick comes out clean or with a few moist crumbs.
Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack.
Cool completely for best texture.