Blueberry Almond Muffins

Prep time:                      10 minutes

Prep notes:

Cooking time:                40 minutes

Yields:                              6 people

Ingredients:

• 3 cups almond flour
• 2 large eggs
• 8 tbls. unsalted butter, melted
• 1 tsp. baking soda
• 2 tsp. pure vanilla extract
• pinch of salt
• 1 1/2 cups fresh or frozen blueberries

Directions:

1. Preheat the oven to 300 degrees. Line a standard 12-cup muffin pan with paper cupcake liners.
2. In a food processor, puree the almond flour, eggs, butter, honey, baking soda, vanilla, and salt until smooth. Transfer to a bowl and gently fold in the blueberries. With a big spoon, scoop the batter into the prepared muffin pan. Bake for about 40 minutes or until golden brown. Serve warm or at room temperature.