Blueberry Muffins (Paleo)

Ingredients:

• Blanched almond flour, 2 cups
• Coconut flour, ½ cup
• Baking powder, 1.5 teaspoons
• Fructose, ½ cup
• Dash of salt
• Dairy-free butter, 60g (2 oz)
• Three eggs
• Unsweetened almond milk, ½ cup
• Vanilla bean extract, one teaspoon
• Blueberries, 100g (3.5 oz.)

Servings: 12

Preparation:

• Prep a muffin pan by greasing each cup or adding paper baking cups.
• Heat the oven, and bring it up to 350 degrees Fahrenheit.
• Mix thoroughly in a mixing bowl and combine the sugar, dairy-free butter, and vanilla bean extract.
• Combine the coconut flour, blanched almond flour, baking powder, and dash of salt in the mixing bowl, stirring well.
• Combining well after each addition, incorporate the eggs and almond milk.
• Fold the blueberries into the mix.
• Equally, divide the muffin batter into the muffin cups, then bake for approximately 30 minutes, or when a cake tester comes out clean.