Preheat your oven to 325F. Grease a mini muffin tin well, as the batter is very sticky.

Use a blender to puree the eggs, sweetener, and vanilla extract.

Add the coconut flour, butter, baking powder, salt, and cinnamon. Blend until smooth, then let the batter sit for a few minutes to thicken. Blend in the additional portion of water, about 1/3 at a time until the batter is thin enough to scoop easily but not thin enough to pour.

Put the batter into the muffin tin. Top with a few blueberries per bite and press the berries down into the batter.

Bake for 25 minutes or until the batter fully cooks. Serve with sugar-free pancake syrup.