These healthy, fluffy blueberry muffins with coconut flour make a wonderful snack, dessert, or even breakfast. They are also gluten-free, making them a perfect treat to make for anyone!
Preheat oven to 375° F. Grease or line a muffin pan.
In another bowl mix together eggs, ricotta (or yogurt), honey, coconut oil, lemon juice, lemon zest, and vanilla extract.
Add the dry ingredients and stir to combine. Add blueberries and fold them in gently. Fill the batter into the prepared pan.
Bake muffins for 20-25 minutes until a toothpick inserted in the center comes out clean.