Gather your equipment and prepare your ingredients. You'll need to preheat oven to Gas Mark 3/ 325°F/ 165°C and grease a 12 hole muffin tin with coconut oil or pop in some muffin cases.
Add all the dry ingredients (wholemeal flour, desiccated coconut, coconut sugar, baking powder, baking soda) to a large bowl. Give everything a quick mix to combine. Next, combine the wet ingredients (coconut milk, coconut oil, honey, eggs, vanilla extract, apple cider vinegar, lemon juice and lemon zest) in a medium-sized bowl. Whisk to combine.
Now, gently fold the wet ingredients into the dry ingredients until just combined, adding the blueberries during the last couple of folds. Avoid overmixing to avoid the muffins becoming too dense.
Scoop the batter into the muffin tin. You can be generous when filling! To decorate, and for extra coconut goodness, sprinkle shredded coconut over the top of each muffin and then bake for 18-20 minutes.
Once baked, remove the muffins from the oven. You know they're cooked to perfection when you poke them with a skewer, and it comes out clean. After 5-10 munutes, remove the muffins from the muffin tin and place them on a wire rack to cool.