Blueberry Muffins

12 servings (1 muffin each) · ⏱ About 45 minutes + cooling

Ingredients

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 3 eggs room temp
  • 1/3 cup maple syrup
  • 2/3 cup milk room temp.
  • 1/2 cup coconut oil
  • 2 tsp vanilla extract
  • 1 cup blueberries

Directions

  1. Heat oven to 350°F. Line a muffin tin with 12 liners, or grease each cup thickly with oil or butter.
  2. Whisk the almond flour, coconut flour, salt, baking soda, and baking powder in a medium bowl.
  3. In a larger bowl, whisk the eggs for about a minute, until frothy. Whisk in the maple syrup, milk, coconut oil, and vanilla.
  4. Whisk the dry ingredients into the wet ingredients until just combined. Fold in the blueberries; rinse and pat dry first if frozen.
  5. Divide the batter evenly among all 12 cups. Bake for 22–24 minutes, until a toothpick inserted in the center comes out mostly clean.
  6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.