Gluten Free Blueberry Muffins
2 large eggs
1/4 cup almond or coconut milk
1/4 cup coconut oil, melted
3 tbs raw honey or agave
1 tsp pure vanilla extract
2 1/2 cups almond flour
1/2 tsp baking soda
1/4 tsp salt
1 cup fresh of frozen organic blueberries
Preheat oven to 350°F and line a 12 cup muffin pan with paper liners.
In a medium bowl, with an electric mixer combine the eggs, milk, coconut oil honey and vanilla. Then set aside.
In a large bowl, combine the almond flour, baking soda and salt and mix well together. Next, make a well in the center of the dry mixture.
Pour the wet mixture into the center of the dry mixture and mix until mostly combined. Then add 3/4 cup of the blueberries and mix until all is combined. Scraping the sided of the bowl to make sure all the dry mixture is incorporated.
Evenly divide the batter into the muffin pan cups and top them with the remaining blueberries. Place in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins rest for at least 5 minutes before removing from the pan to a cooling rack. The, let cool on a rack completely before serving.
Please take advantage of our “Post Your Recipes!” form, to share your own recipes.
You’ll find all the bowls, utensils, bake ware or cookware you need to make this recipe and more for your Kitchen, Dining Room & Bar In Pandora’s Kitchen, our sister site.