Gluten Free Blueberry Muffins

• 2 cups blueberries (fresh or frozen)
• 1/2 cup water
• 2 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
• 1/2 cup honey
• 3 eggs

1. Preheat oven to 325u0b0F Line muffin tin with paper liners.
2. In a small saucepan, simmer the blueberries with the water until they release their juices and the mixture tickens slightly. Let cool.
3. Combine almond flour, baking soda, salt, and cinnamon in a bowl.
4. In another bowl combine the blueberries, vanilla, honey, and eggs.
5. Add dry ingredients to wet ingredients and mix well.
6. Evenly divide the batter among 12 muffin cups.
7. Bake 25-30 minutes.
8. VARIATION - MIDNIGHT ROSE MUFFINS:
9. Replace 1 cup of blueberries with cranberries. The dough turns blue but the cranberries provide a burst of red.

blueberries, water, almond flour, baking soda, salt, ground cinnamon, vanilla, honey, eggs

Taken from www.food.com/recipe/gluten-free-blueberry-muffins-371451 (may not work)