classic blueberry muffins
a classic (but grain free and refined sugar free of course) blueberry muffin made with almond flour and fresh blueberries.
Servings: 12 muffins
Ingredients
- 2 + 1/2 cups almond flour
- 1 tsp baking soda
- dash of salt
- 1/2 cup honey
- 1 tbsp pure vanilla extract
- 1 + 1/2 tbsp coconut oil melted
- 3 eggs
- 2 tsp apple cider vinegar
- 1/2 cup fresh blueberries extra for topping if you'd like
Instructions
- start by whisking your dry ingredients in a medium sized bowl, removing any clumps within the flour.
- add in your wet ingredients - coconut oil, honey, vanilla extract and apple cider vinegar, combine, before adding in the eggs.
- finally, fold in the blueberries. see note for additional blueberries for topping*
- fill parchment paper cups or silicone muffin cups 3/4 full with the batter, and bake in preheated oven at 350 for 26 minutes.
- remove from oven and allow to cool completely before you attempt to remove the muffins from the tin.
- muffins can be stored in fridge or freezer!
Notes
- if you have extra blueberries to add to the top of each muffin (mostly for aesthetic value), you can take the muffins out of the oven after they've cooked for at least 15 mins or so, and place a single blueberry or two (if they are small blueberries) on to the top of each muffin, pressing down lightly into the batter. return to oven and resume the rest of the baking time.