Preheat oven to 350. Line 12 holes of a standard muffin tin with paper liners. Spray with cooking spray.
Combine melted coconut oil with coconut flour, sweetener, baking powder, vanilla, eggs, and coconut milk. Stir until smooth. Stir in the blueberries. Divide between 12 muffin tins.
Bake for 25-30 minutes until the muffins are lightly browned around the edges and feel firm when pressed with your finger.
Nutrition: The nutrition facts are for one muffin. There are 4.3 NET carbs per serving.Substitutions: You can swap the vanilla extract for almond extract or any other extract you like. The blueberries can also be exchanged for strawberries, raspberries, or blackberries. To Store: The muffins should be kept airtight. They’ll last 3-4 days at room temperature. Keep away from heat, steam, or sunlight. To Freeze: Wrap the muffins with plastic wrap or tin foil. This will protect them with an added layer.Notes on Sweeteners: