Very Blueberry Almond Flour Muffins

Prep Time

5 minutes

Cooking Time

20-25 minutes

Yields

12 servings

Ingredients

2 organic eggs1/4 cup honey OR 10 drops liquid stevia3 tablespoons melted Kerry butter or coconut oil, melted1 teaspoon vanilla (alcohol/sugar free)1 teaspoon cinnamon ¾ teaspoon baking soda½ teaspoon sea salt1 tablespoon lemon zest (from 2-3 lemons)2½ cups superfine almond flour1 cup fresh blueberries plus a little extra to top muffins!

Directions

Preheat oven to 325°F. Place muffin cups in muffin pan/s.In a medium mixing bowl using either a hand mixer or stand mixer combine the eggs, honey, butter or coconut oil, vanilla, baking soda, cinnamon sea salt and lemon zest. Mix for one minute then add in the almond flour until everything is well combined.Now gently (by hand with a spatula) fold in the blueberries until evenly distributed.Batter will be very firm so you’ll need to use a spoon to evenly divide the batter among the 12 muffin cups. Place 2-3 blueberries on top and press down into the batter…just because it looks pretty!Bake for 20-25 minutes. Toothpick should come out clean and they should be a nice golden brown…cool a bit and chow down!

Credit

Heather Geltzer