Mix the dry ingredients: almond flour, monk fruit sweetener (or coconut sugar), flax seed meal and baking powder.
add the wet ingredients
Add the melted coconut oil, eggs, vanilla and coconut milk. Gently fold in the fresh blueberries.
Fill the muffin cups and top with crumble (optional). Bake.
Cool in the muffin tin for 5 minutes before transferring the muffins to a wire rack.