|10 min||25 min||12|
|2 cup||Almond flour/meal, Bob's Red Mill|
|1/2 tsp||Baking soda|
|1/2 tsp||Sea salt, fine|
|2 large egg||Egg|
|1/4 cup||Maple syrup|
|2 tbsp||Butter, grass fed, unsalted ((melted) (can substitute for 2 tbsp of coconut oil for a dairy free option))|
|1 1/2 tbsp||Lemon juice|
Preheat oven to 350F.
Prepare your muffin tins by lining them with muffin cups.
In a large bowl, mix the almond flour, baking soda and salt. Gently stir.
In a separate bowl, combine the eggs, maple syrup, melted butter, and lemon juice use a whisk to mix well.
Slowly pour and mix together the wet mixture into the bowl with dry ingredients. Then add the blueberries and gently fold them in the mixture.
Use a tablespoon to divide the mixture into the muffin cups filling them about 3/4 of the way.
Bake for 25 minutes.
Let cool before serving and enjoy!