Blueberry Muffins (Gluten-Free)

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2/3 cup allulose
• 3 eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup avocado oil
• 1 tsp vanilla extract
• 1.5 cups fresh blueberries

Method

1. 1

   Preheat oven to 375°F and line a muffin tin with liners.

2. 2

   Toss the blueberries with 1 tablespoon of the almond flour (reserved from the total) until lightly coated — this light coating is what keeps the berries suspended evenly throughout the batter instead of all sinking to the bottom of each muffin as it bakes.

3. 3

   Whisk the remaining almond flour, coconut flour, baking powder, and salt together.

4. 4

   Whisk eggs, allulose, almond milk, avocado oil, and vanilla together, then fold in the dry ingredients until just combined.

5. 5

   Gently fold in the floured blueberries. Divide batter among muffin cups, filling each about 2/3 full. Bake 20-22 minutes until a toothpick comes out clean.