Blueberry Muffins
12 paper muffin tin liners
3 cups almond flour
1 teaspoon ground cinnamon
Вѕ teaspoon baking soda
Вј teaspoon salt
3 large eggs
1/3 cup coconut oil, melted slightly
Вј cup unsweetened coconut milk
2 tablespoons honey or maple syrup (optional)
1ВЅ cups fresh blueberries
- Preheat the oven to 375В°F, and line the wells of a 12-cup muffin tin with paper liners.
- In a large mixing bowl, combine the almond flour, cinnamon, baking soda and salt and mix well.
- Add the eggs, coconut oil, coconut milk and honey and mix thoroughly. Gently fold in the blueberries.
- Carefully spoon the batter into the prepared muffin tin, so that each well is about 3вЃ„4 full.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the middle of each muffin comes out clean.
NOTES: While frozen blueberries oftentimes have a lot more flavor than fresh (as they are typically picked before they are overripe), we still prefer to use fresh blueberries. A tip if you are using frozen: take them out of the freezer at the very last second and quickly toss them with coconut or almond flour before gently mixing them into your batter.
