Makes one dozen
2 1/2 cups almond flour
1/2 cup coconut sugar (or other granulated sugar)
1 1/2 tsp baking powder
1/4 tsp sea salt
1/3 cup coconut oil, melted (or butter)
1/3 cup unsweetened almond milk
3 large eggs OR 3 flax eggs
1/2 tsp vanilla
3/4 cup fresh or frozen blueberries
Preheat the oven to 350 degrees and line a muffin tin with parchment paper liners.
Stir together the almond flour, sugar, baking powder and sea salt.
Mix in the melted coconut oil, almond milk, eggs and vanilla.
Fold in the blueberries.
Spoon into muffin cups and bake for 20-25 minutes!