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Preheat the oven to 350 degrees and line a muffin pan with parchment paper liners.
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In a large bowl combine the coconut milk, honey, lemon juice & zest, coconut oil, and vanilla. Whisk until smooth.
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In a medium sized bowl combine the flours, baking soda and salt together. Stir.
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Slowly add the dry ingredients to the wet ingredients, whisking as you go. Whisk until thoroughly combined and no clumps.
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Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
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Pour the gelatin egg into the large bowl with the batter and quickly stir it in.
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Gently fold in the blueberries. Spoon the batter into the muffin cups filling them 3/4 of the way full.
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Bake for 20-25 minutes until the tops are lightly golden brown or until a toothpick comes out clean from the center of the muffin.
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Remove from the oven and let cool in pan for 5 minutes. Then carefully move to a cooling rack (leave in liners) and allow to cool completely.
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Store in the fridge for up to 1 week in a glass dish or in the freezer for up to 3 months. You may remove the liners for storage.