Ingredients

2 1/4 cups blanched almond flour

2 tsp coconut flour

1/2 tsp baking soda

1/4 tsp sea salt

2 large eggs

1/3 cup plain whole milk (or coconut milk) yogurt

2 tbsp honey

1 tbsp lemon juice

1 tsp pure vanilla extract

3/4 cup fresh blueberries

Preparation

  1. Preheat oven to 315°F. Place 8 paper liners in a 12-cup muffin tin; set aside.
  2. In a small bowl, combine the blanched almond flour, coconut flour, baking soda and salt.
  3. In a large bowl, whisk together the eggs, yogurt, honey, lemon juice and vanilla until well blended.
  4. Using a spoon, slowly stir in the almond flour mixture into the wet ingredients and mix until well incorporated. Then fold in the blueberries and evenly distribute the batter among the 8 muffin cups.
  5. Bake for approximately 22-25 minutes, until edges begin to turn a golden brown and a toothpick placed in the center comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy!