Coconut flour blueberry muffins

It is cloudy and cold and I have been researching cardiovascular disease on PubMed for too long so I decided to make blueberry muffins. This is good cupcake base being fluffy but not too sweet. This is based on this recipe: http://thenourishinghome.com/2012/06/lemondrop-cupcakes-with-creamy-lemon-frosting-gf/.

6 tablespoons melted butter (or other forms of fat such as coconut oil)
1/2 cup honey (I dithered between this and maple syrup, but I'll bet maple syrup would have been great.)
4 or 5 eggs depending on their size
1/4 cup coconut milk
1 teaspoon vanilla
3/4 cup coconut flour
2 teaspoons baking powder
1 1/2 cup blueberries (I used frozen)

Preheat oven to 350. Using your mixer whisk butter and honey, then whisk in eggs. I did them one at a time, but I am not so sure that matters. Add coconut milk and vanilla while whisking. Add coconut flour and baking powder and whisk until fluffy (2 minute or so). Fold in blueberries and scoop batter into 12 muffin tins. Bake for 20-25 minutes.