2 1/2 cup almond flour
1/2 cup coconut sugar
1 1/2 tsp baking powder
1/3 cup coconut oil, melted (or butter)
1/3 cup almond milk (or coconut milk)
1/2 tsp vanilla extract
3/4 cup blueberries
1. Preheat oven to 350F. Line a muffin tin with muffin liners.
2. In a large bowl, stir together almond flour, coconut sugar, and baking powder.
3. Add eggs, melted coconut oil, almond milk, and vanilla extract.
4. Fold in blueberries .
5. Spoon batter evenly among muffin cups. Bake for about 20 minutes, until the top is golden and an inserted toothpick comes out clean.