These blueberry muffins are gluten-free with an underlying almond taste, and are delicious for breakfast or an afternoon snack. Although they do not use traditional flour, they have a wonderful, cake-like texture. They are so easy, you will be able to make them all week long, but they are also special enough you may want to include them with a special weekend brunch.

Servings: 12
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes

Ingredients

2 cups almond flour
¼ teaspoon baking soda
½ teaspoon salt
2 eggs
¾ cup almond milk, coconut milk or grass-fed dairy
¼ cup maple syrup
¼ cup melted butter or coconut oil
1 tablespoon vanilla extract
½ cup fresh blueberries

Directions

1. Preheat oven to 350 F (177 C).

2. Grease 12 silicone muffin cups with coconut oil or butter.

3. In a bowl, sift the almond flour, baking soda, and salt.

4. In a stand mixer, beat the eggs until frothy. Whisk in the milk, maple syrup, butter or oil, and vanilla until combined.

5. Beat in the dry ingredients a little at a time until a smooth batter forms.

6. Use a rubber spatula to fold in blueberries.

7. Divide the batter between the muffin cups.

8. Bake for 25 to 30 minutes or until an inserted skewer comes out clean.

9. Cool on a wire rack and serve with warm butter.