More blueberry! Try to use room temperature or otherwise warmed ingredients, since coconut butter becomes hard above ~76F.
3/4 cup coconut butter, liquefied in the microwave (unless it happens to be warm enough in your kitchen already)
1 cup blanched almond flour
1 large egg, beaten
1/3 cup maple syrup
1/8 tsp salt
3/4 tsp baking powder
1/2 tsp vanilla
Blueberry preserves or fruit spread, for swirling
Preheat oven to 375 degrees, and line 6 standard muffin cups.
Combine all ingredients except blueberry preserves, whisking until velvety and well-blended. Divide evenly among muffin cups.
Spoon a small dollop of preserves atop each muffin, then swirl gently with a knife.
Bake for ~20 minutes, or until a toothpick comes out just clean.
On a side note, some lemon zest would be fabulous in these! Or even raspberry or pineapple preserves…