Preheat the oven to 375°F.

In a large bowl, whisk together eggs, melted butter, coconut milk, honey, vanilla, and lemon juice until smooth.

In a separate medium bowl, combine coconut flour, baking powder, baking soda, cinnamon, salt, and lemon zest.

Gradually mix the dry ingredients into the wet ingredients just until combined. Avoid over-mixing.

Fold in the blueberries gently.

Let the muffin batter sit for 5 minutes so the coconut flour can absorb the liquid.

Roughly chop the pecans (if using).

Using a ¼ cup measure, scoop the batter into greased muffin tins or line with paper liners.

Sprinkle chopped pecans on top (if using).

Bake for 25–30 minutes or until the tops are golden and a toothpick inserted comes out clean.

Cool on a wire rack and enjoy!

Store any leftovers in an airtight container and enjoy within a few days.