Preheat oven to 350F and line a muffin pan with 8 paper liners.
Put all ingredients, minus the blueberries, in the order listed inside your blender or food processor and beginning at a slow speed and increasing as the ingredients incorporate, mix until smooth. Pausing the blender a few times to incorporate ingredients from the sides with a rubber spatula. Wait for a couple of minutes for the batter to thicken and the coconut flour to absorb some of the liquid.
Add the blueberries and fold to combine.
Spoon the batter into 8 muffin tins and bake, for 22-25 minutes until a toothpick comes out clean and the tops are browned.
Remove from the oven and allow muffins to cool down prior to serving.