2 1/2 C almond flour
3 eggs
1/4 C honey
1/2 tsp baking powder
1/2 tsp salt
1 tbls vanilla
1 C blueberries
Preheat oven to 300°. Line 12 muffin cups with muffin liners (or grease each cup well with coconut oil).
In a large bowl, whisk together everything but the blueberries until fully combined. Gently fold in the blueberries to incorporate.
Fill each liner 3/4 full with batter and bake for 30-40 minutes. The top should be spongey but firm when pressed and your finger should not go through into the muffin. Cool for 5 minutes and remove from muffin pans.
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