Preheat your oven to 350 degrees and line amuffin tinwith cupcake liners. Set aside.

In a small bowl, toss the blueberries with 1 tsp of coconut flour and set aside.

In a separate small bowl, mix together the almond meal, 1/2 cup coconut flour, salt and baking powder. Set aside.

In a large mixing bowl,[/url] beat together the softened coconut oil with the coconut sugar using an [url href=http://amzn.to/1Jzc6mQ target=_blank rel=nofollow]electric hand mixer, until the coconut sugar is just moistened. Add in the honey, eggs and vanilla and beat until well mixed.

Stir the dry ingredients into the wet ingredients until well combined. Then, gently fold in the blueberries (add all the coconut flour that they are tossed in), being careful not to break them. *

Divide the batter between 11 muffin cavities, spread out evenly.** Let the batter sit for 5 minutes before baking.

Once the batter has sat, bake the muffins for 15 minutes. Then, lightly tent the muffins with tinfoil (shiny side down) and bake for an additional 8-9 minutes, until the tops are lightly golden brown and a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting.

To make the frosting:

Take your chilled coconut milk out of the refrigerator and flip it upside down. Open it, and pour out the liquid on the top (save it for a smoothie later!).

Spoon the chilled cream that is at the bottom of the can into a large bowl. Add in the honey and beat with an electric hand mixer on high speed, until light and fluffy.

Pipe the coconut cream onto the cupcakes and DEVOUR.