Blueberry Muffins- Almond Flour (S)

• 2 1/4 cups blanched almond flour
• 2 tsp coconut flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 2 large eggs
• 1/3 cup plain whole milk (or coconut milk) yogurt
• 2 tbsp honey
• 1 tbsp lemon juice
• 1 tsp pure vanilla extract
• 3/4 cup fresh blueberries

1. 1. Preheat oven to 315u0b0F. Place 8 paper liners in a 12-cup muffin tin; set aside.
2. 2. In a small bowl, combine the blanched almond flour, coconut flour, baking soda and salt.
3. 3. In a large bowl, whisk together the eggs, yogurt, honey, lemon juice and vanilla until well blended.
4. 4. Using a spoon, slowly stir in the almond flour mixture into the wet ingredients and mix until well incorporated. Then fold in the blueberries and evenly distribute the batter among the 8 muffin cups.
5. 5. Bake for approximately 22-25 minutes, until edges begin to turn a golden brown and a toothpick placed in the center comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy!

blanched almond flour, coconut flour, baking soda, salt, eggs, milk, honey, lemon juice, vanilla, fresh blueberries

Taken from www.epicurious.com/recipes/member/views/blueberry-muffins-almond-flour-s-53045611 (may not work)