Prep: 1. Preheat oven to 350 degrees. Grease muffin tin. 2. Zest and juice lemon. Make: 1. Place the unsweetened coconut in an food processor and process for 10 minutes, stopping to scrape the sides every few minutes. 2. Add the zest, lemon juice, maple syrup, sea salt and baking soda. Process until it comes together. 3. Fold blueberries into batter and poor into muffin tins. Or divide batter into muffin tins and top with blueberries. 4. Bake for 30-35 minutes.