| 10 | 35 | 195 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 12 |
| 1 cup | Blueberries (for blending) |
| 4 large | Egg |
| 1 tbsp | Honey, raw |
| 4 tbsp | Butter, grass fed, unsalted |
| 1 tsp | Vanilla extract, pure |
| 2 cup | Almond flour/meal, Bob's Red Mill |
| 1 tsp | Sea Salt |
| 1 tsp | Baking soda |
| 2 tbsp | Coconut flour |
| 1 cup | Blueberries (to fold whole) |
1. Preheat oven to 325F degrees.
2. In the bowl of a food processor, combine blueberries, eggs, honey, ghee or butter and vanilla and mix together. Add the almond flour, salt, baking soda and mix together. If the batter is a little runny, add the coconut flour one tablespoon at a time – the batter should be somewhat stiff.
3. Pour the mixture into a mixing bowl and fold in remaining blueberries.
4. Put about 2 tablespoons of the batter into each muffin paper – or fill 3/4 of the way.
5. Bake for 25 - 30 minutes or until a toothpick comes out clean and they are slightly browned. When finished, cool on a rack. Enjoy!
Nutritional Highlights:
Blueberries
One of the top sources of antioxidants called anthocyanins which gives them their beautiful deep color. They're also high in fiber, vitamin C, K and manganese.
| Fruit | 0.3 |
| Meat Alternative | 0.8 |
