Preheat the oven to 350°F.
In a bowl, sift the coconut flour, baking soda, and salt.
In a blender or another bowl, add the eggs, coconut milk, honey, coconut oil, and vanilla. Stir to combine.
Add the chia seeds and blend on low or stir to combine. Let sit for 5 to 10 minutes.
Add the wet ingredients to the dry ingredients bowl and stir well to combine.
Fold the blueberries into the mixture and gently stir to combine. Spoon the batter into a greased cupcake pan or cupcake sleeves.
Place in the oven and bake at 350°F for 25 to 30 minutes, until cupcakes are golden brown and cooked through.