Preheat oven to 350F and line 6 muffin cups with paper liners.
In a food processor, pulse flax meal, walnuts, coconut flour, baking soda, and salt until the mixture becomes sand like.
Add in the raisins and pulse enough to break them down. Pulse in the eggs and coconut oil to combine. For a smoother muffin texture puree for 30 seconds, for a coarser “bran” muffin texture, pulse for about 10 so the raisins still have texture left.
Remove the blade and fold-in blueberries carefully. You could also pour batter into a bowl and fold blueberries in there; I just like to save a few cleanup steps.
Divide batter into all 6 cups (sometimes a 7th if you are liberal with your blueberries).
Bake 22-25 minutes, or until the tops are firm and a toothpick comes out clean.
Remove from oven; allow muffins to cool down to room temperature prior to eating.
Serve with fresh fruit, veggies & treat of choice.
Make the batter ahead of time so you will have it ready for those mornings with limited time.