Ingredients
- 2 cups plus 2 tablespoons almond flour, divided
- 1/2 cup coconut flour
- 6 eggs, preferably pastured
- 1/2 cup honey
- 3/4 teaspoon organic vanilla extract
- 1/2 teaspoon unrefined sea salt
- 1 cup blueberries, fresh or frozen
- 1 tablespoon butter (0ptional)
- coconut oil or butter to grease muffin pan
Method
- Preheat oven to 350 degrees Fahrenheit. Grease large 6-8 muffin cups with coconut oil or butter.
- Set aside 2 tablespoons of almond flour. In a mixing bowl or food processor combine remaining 2 cups almond flour, coconut flour, and salt.
- In a separate bowl whisk together eggs, honey and vanilla, then add to dry ingredients and blend thoroughly. Gently fold in blueberries, then pour batter into 6-8 large cups. Pat tops down into rounded heaps and use a brush to dab with with butter. Sprinkle with remaining almond flour for a pretty finish. Bake for 30-40 minutes. The top should be springy yet firm when they’re ready.
YIELD: 6 to 8 muffins | TIME: 5 minutes (active), 40 minutes (oven)
Thanks to Nourished Kitchen for this super great recipe!!!
