First, preheat your oven to 375°F (190°C). This temperature is essential for that perfect rise. Next, line a muffin tin with paper liners or grease them. Trust me, you want easy removal later on.

In a large bowl, whisk together the eggs, vanilla extract, and coconut milk. The mixture should feel airy and light. As you whisk, the ingredients will meld into a creamy blend, making it easier to incorporate the dry ingredients later on.

Now, add the maple syrup or honey to the wet ingredients. This will not only provide sweetness but also add moisture. Whisk well until everything is completely combined.

In another bowl, mix together the Pamela's Pancake Blend, baking powder, baking soda, nutmeg, sea salt, and cinnamon. Stir well to distribute the baking powder and spices evenly through the flour mixture. It’s crucial for avoiding any clumps that might lead to uneven baking.

Pour the dry ingredients into the wet mixture. Gently fold them together with a rubber spatula. Be sure not to over-mix; a few lumps are perfectly fine. The batter will be thick, and that’s just how we like it.

Gently fold in the fresh blueberries and lemon zest. If you're using pecans, toss them in as well. This is where the magic starts to unfold. The blueberries should be mixed in just enough to distribute, but not so much that they break apart.

Evenly distribute the batter into your prepared muffin tin, filling each cup about ⅔ to ¾ full. This lets enough room for them to rise without overflowing. The more organized you are, the less cleanup after!

Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. When they are done, a toothpick should come out clean or with a few moist crumbs attached. Don’t open the oven door too soon; let them rise first!

Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm, or store them for later. They can even be frozen for future enjoyment!