Combine melted coconut oil with ½ cup coconut flour, 3 tablespoon sweetener, baking powder, lemon extract, eggs, and dairy free milk. Whisk until smooth. Set aside.
In a small bowl combine the berries with 1 tablespoon coconut flour.
Divide batter between 8 lined muffin cups. Top with the berries.
Bake for 30-35 minutes until the muffins are lightly browned around the edges and feel firm when pressed with your finger.