These muffins aren’t as good as my banana muffins (found here) but they are still very tasty! There’s just something about a blueberry muffin for breakfast – yum.
2 cups of almond flour
1 tsp of baking powder
1/2 cup of softened butter
4 T of honey
1 generous teaspoon of vanilla
3 T of milk
1 cup of mini-blueberries (if you can find them. I couldn’t so I used big ones)
Preheat the oven to 350. Line a 12 muffin tin pan with paper liners.
In a large bowl beat together butter, honey, vanilla, and milk. Add the eggs and beat together. Add the almond flour and baking powder – beat until combined. Gently fold in the blueberries.
Fill each muffin tin and cook for about 20-25 minutes or until they are golden brown on top and a toothpick comes out clean.