Mix together:
- 1 ¼ cups almond flour
- ½ cup tapioca or arrowroot flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon salt.
Mix in another bowl:
- ¼ cup melted butter or ghee or coconut oil
- 4 eggs
- ¼ cup honey
- 2 teaspoons vanilla
Add the dry ingredients to the liquid ingredients and mix well. Add 1 to 1 ¼ cups blueberries and mix well. Pour mixture into muffin paper-lined muffin tins (makes 12 muffins). Bake at 350 degrees for 18-22 minutes or until a toothpick inserted into centers comes out clean. Remove from pan and cool on rack. Store in refrigerator
Blueberry Muffins