2 cups blanched almond flour
1/2 cup tapioca starch (aka tapioca flour)
1/2 teaspoon baking soda
1/2 teaspoon baking powder (gluten-free)
1/8 teaspoon celtic sea salt
3 large eggs
1/4 – 1/3 cup honey
1/4 cup melted virgin coconut oil, ghee or pastured butter
1 teaspoon vanilla extract
1 cup fresh blueberries
Preheat the oven to 325 degrees F.
Grease a regular size muffin tin or line with paper liners. (You can also use a silicone pan or silicone cupcake liners for better “non-stick” results)
Mix (or sift) the dry ingredients together in a medium bowl.
Whisk the eggs, honey, oil and vanilla in another bowl.
Pour the wet ingredients into the bowl with the dry ingredients and stir until well combined.
Gently stir the blueberries into the batter.
Spoon into 12 muffin tins. (They will be fairly full)
Bake for 20-25 minutes until slightly golden on top.