Gluten-Free Blueberry Muffins Recipe
Total Time: 30 minutesServes: 12

2 cups almond flour
3 eggs
1/3 cup honey (you could also use less honey and use stevia until it taste sweet enough for you)
1/2 tsp baking soda
Pinch of sea salt
1 tsp vanilla extract
5-6 tbsp coconut oil or ghee, melted
1 cup fresh blueberries (I didn’t have blueberries, so I just added 1/2 tsp almond extract)

Preheat oven to 350 degrees F
In a bowl, combine almond flour, baking soda and sea salt.
In a separate bowl, combine combine eggs, honey, vanilla, and coconut oil/ghee.
Combine both mixtures together. Once well incorporated, add blueberries and mix.
Fill a muffin pan with liners. Fill each liner with batter.
Bake in oven for 20-30 minutes

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