Coconut Oil and Blueberry Muffins Recipe

Preheat oven to 375°F (190°C) and prepare a muffin tin with liners.

In a large bowl, mix the flour, baking powder, and salt.

In a separate bowl, beat the eggs and stir in the sugar, coconut oil, and milk.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Fold in the blueberries.

Pour the batter into muffin cups until each is 2/3 full.

Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Cool muffins in the tin for 5 minutes, then transfer them to a wire rack to cool completely.