2 1/2 cups almond meal (flour)
3 large eggs, fresh
1/2 cups pure raw honey
1/2 tsp baking powder
1/2 tsp salt
1 tbsp vanilla extract
1 cup fresh blueberries
1. Preheat oven to 300°
2. Line a 12 cup muffin pan with muffin liner
3. In a large bow, mix all ingredients together, except blueberries, until fully combined. Gently fold in blueberries.
4. Fill each liner 3/4 full with batter.
5. Bake for 30-40 minutes. (Top should be spongy, but form when pressed.)
6. Cool for 5 minutes and remove from muffin pan.
*To keep fresh longer, store in the fridge.
No comments:
Post a Comment