Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease a six-hole muffin tray with coconut oil or line with baking paper.
Whisk together the eggs, coconut oil, rice malt syrup, vanilla and coconut milk together in a mixing bowl. Stir through the remaining ingredients.
Scoop the mixture evenly between the muffin holes and push a few more blueberries on top. Place in the oven to cook for 25-30 minutes or until slightly browned on top.
We elevated the game by incorporating three distinct coconut forms into these delightful blueberry muffins.
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