Blueberry Muffins

These blueberry muffins are gluten, dairy, additive, sugar free! They taste good too, if you prefer you can leave out the honey and use stevia instead.

Blueberry Muffins Ingredients

  • 2 Cups Blueberries (fresh or frozen)
  • 1/2 Cup water
  • 2 Cups of almond flour
  • 1 Tsp baking soda
  • 1 Tsp salt
  • 1 Tsp ground cinnamon
  • 1 Tsp pure vanilla
  • 1 Cup honey
  • 3 eggs

Method

  • Heat oven to 160 degrees. Line a muffin tin with large baking cups
  • In a small saucepan, simmer the blueberries with the water until the berries release their juice and the mixture has thickened slightly – let cool.
  • Combine the almond flour, baking soda, salt and cinnamon in a bowl.
  • Add the dry ingredients to the wet and mix well.
  • Evenly fill each baking cup with the batter
  • Bake for 20-30 minutes

 

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