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Blueberry Muffins
Ingredients
- 3 eggs at room temperature
- ¼ cup avocado oil or neutral oil of choice
- ¼ cup pure maple syrup
- ½ teaspoon vanilla extract
- 2 ¼ cups almond flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder (gluten free)
- ⅔ cups fresh blueberries
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Directions
- First, preheat the oven to 175 degrees Celcius. Line your muffin pan with 9 liners.
- In a mixing bowl whisk together the eggs, oil, maple syrup and vanilla extract. Whisk it very well.
- Add the dry ingredients into the wet ingredients. Combine with rubber spatula. When the flour is almost all mixed in, gently fold in the blueberries. Don't over mix the batter. Mix until just combined.
- Spoon the batter into the liners. Bake the muffin batter at 350 degrees F for 18-20 minutes, or until a toothpick comes out clean.
- When the muffins come out of the oven, remove them from the muffin pan and transfer them to a cooling rack to cool completely.
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