- 2 1/2 C Almond Meal (I always use SF Health Foods brand as in photo below.)
- 3 medium Eggs
- 1/4 C Honey
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Vanilla
- 1 C Blueberries
1. Preheat oven to 300°. Line 12 muffin cups with muffin liners (or grease each cup well with coconut oil).
2. In a large bowl, whisk together everything but the blueberries until fully combined. Gently fold in the blueberries to incorporate.
3. Fill each liner 3/4 full with batter and bake for 30-40 minutes. The top should be spongey but firm when pressed and your finger should not go through into the muffin. Cool for 5 minutes and remove from muffin pans.