Ingredients

The following ingredients have 12 Servings
  • 2 cups almond flour
  • 2/3 cup tapioca flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups blueberries
  • 2 eggs (room temperature)
  • 1/3 cup almond milk
  • 2/3 cup maple syrup
  • 1/4 cup coconut oil (melted)
  • 1/2 tablespoon apple cider vinegar
  • 1 teaspoons vanilla extract

Instruction

  • Preheat your oven to 350 degrees fahrenheit and line a muffin pan with baking cups.
  • Add all of the dry ingredients to a mixing bowl and whisk together.
  • Add all of the wet ingredients to a separate mixing bowl and whisk together. Then, add the wet ingredients into the dry and whisk for about 30 seconds, until you have a batter.
  • Fold the blueberries into the batter. You can always reserve a few blueberries to add to the top of the muffins before baking.
  • Evenly divide the batter between 12 baking cups. They should be about 85-90% full.
  • Bake the blueberry muffins for 28-33 minutes, or until they're lightly golden on the top and a toothpick comes out clean.