Mix together the melted coconut oil, the sweetener (if you use it), the 3 eggs, the applesauce (i like the one with apple chunks) and the organic vanilla extract. Combine the ingredients until well combined.
In another bowl, mix together the remaining ingredients expect the fresh blueberries. After combining the dry ingredients, mix them together with the coconut / egg mixture. As soon as both is combined it's time to add the fresh blueberries.
Divide the dough into 12 and place equal portions into your silicon muffin pans. Bake your low carb muffins for 25 minutes (if a toothpick comes out clean they are perfect).
Let them cool down completely before removing from the muffin pans.