Blueberry Muffins

These delicious muffins are a perfect sweet treat with your morning coffee! Gluten, dairy, and refined sugar free!


1 cup blanched almond flour
⅛ teaspoon baking soda
pinch of salt
2 tablespoon raw honey
½ cup coconut milk, full fat
2 tablespoon coconut oil, melted
1 egg
¼ cup fresh blueberries
Preheat the oven to 350°F and line a muffin tin with baking cups. Mix together almond flour, baking soda and salt.
In a separate bowl, whisk together the honey, coconut milk, coconut oil, and egg.
Using a rubber spatula, mix the wet and dry ingredients together. Do not over mix.
Gently fold in the blueberries into the batter.
Spoon batter into the prepared muffin tin, filling each to the top.
Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes
Set pan over a wire rack to cool. Wait until muffins are completely cool before removing from the paper liners.


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