Preheat the oven to 350F. Whisk eggs and coconut sugar. Add the juice, flour, and baking powder. Mix well. Fold in the blueberries, save a few for topping. Mix gently so as to not crush the berries. Transfer to gently greased muffin cups, top with additional berries, and bake for 50 mins.
Cool and enjoy. Stores in the fridge for a week if packed in an airtight container or Ziploc.
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