“From Grain-Free Gourmet, by Jodi Bager and Jenny Lass”
READY IN:
45mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 325°F Line a muffin tin with large baking cups.
  2. In a small saucepan, simmer the blueberries with the water until the berries release their juice and the mixture has thickened slightly. Let cool.
  3. Combine the almond flour, baking soda, salt, and cinnamon in a bowl.
  4. Combine the blueberries, vanilla, honey, and eggs in another bowl.
  5. Add the dry ingredients to the wet and mix well.
  6. Evenly fill each baking up with the batter.
  7. Bake for 25 to 30 minutes.

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