Blueberry Muffins

Ingredients:

• 2 cups blanched almond flour

• 2/3 cup tapioca flour or arrowroot flour

• 1/4 cup coconut flour

• 1 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1 1/2 cups blueberries

• 2 large eggs

• 2/3 cup unsweetened almond milk

• 2/3 cup compliant sugar

• 1/4 cup coconut oil melted

• 1/2 tablespoon apple cider vinegar

• 1 teaspoon vanilla extract

Utensils:

• 12 count muffin tin

• 12 cupcake liners

• whisk

• mixing spatula

• 2 mixing bowls

• ice cream scoop

Instructions:

1. preheat the oven to 350°F

2. line a muffin tin with 12 cupcake liners

3. get a mixing bowl and add 2 cups of almond flour

4. add 2/3 cup of tapioca flour to the bowl

5. add 1/4 cup of coconut flour to the bowl

6. add 1 tsp of baking soda to the bowl

7. add 1/2 tsp of salt to the bowl and whisk together to combine

8. get a second mixing bowl

9. add add 2 large eggs

10. add 2/3 cup of almond milk to the bowl

11. add 2/3 cup of sugar to the bowl

12. add 1/4 cup of melted coconut oil to the bowl

13. add 1/2 tbsp of apple cider vinegar to the bowl

14. add 1 tsp of vanilla extract to the bowl

15. and whisk together until smooth

16. pour the dry mixture into the wet mixture and whisk together until combined

17. add 1 1/2 cups of blueberries to the batter and gently fold them in until evenly distributed

18. use an ice cream scoop to evenly divide the batter into the 12 baking cups

19. pace muffins in the oven at 350°F for 28-33 minutes or until lightly golden and an inserted toothpick comes out clean

Keep leftovers in an airtight container on the counter or in the fridge or freezer to last longer.