Blueberry Muffins!

Yup, these were so good. I’m looking forward to throwing one in my son’s lunch box tomorrow before he heads to camp. He was bummed that they weren’t done before he went to bed, but I’m pretty sure that he will be asking for one for breakfast. I got the recipe from, and was very happy with how it turned out. I did no do the crumb topping. I doubled the recipe so that I got a dozen muffins out of it.


MUFFINS (makes 6)
– 1 cup almond flour
– 6 Tbsp. arrowroot (or tapioca) flour
– 1/2 tsp. baking powder
– 1/4 tsp. sea salt
– 2 tsp. vanilla extract
– 1 large egg, room temperature
– 1/4 cup raw honey, melted
– 1/4 cup coconut oil, melted
– 1/2 cup fresh blueberries, rinsed and allowed to dry on a paper towel

– 2 Tbsp. coconut palm sugar
– 2 Tbsp. almond flour
– 3 Tbsp. ghee (preferably cold)

2 Medium sized mixing bowls
Measuring cups and spoons
– Paper towel
– Mixing spoon
Regular Muffin Tin
Silicone baking cups or paper muffin liners

1. Preheat the oven to 350F. Combine the almond flour, arrowroot flour, baking powder and sea salt in a medium sized mixing bowl, and stir to combine. In a separate bowl add the egg and vanilla and whisk to combine. Slowly whisk the raw honey and coconut oil into the egg mixture until combined.
2. Add the wet ingredients to the dry ingredients and stir until well combined. Gently fold in the blueberries and spoon the mixture equally into the baking cups or liners.
3. If using the optional crumb topping, combine the coconut palm sugar, almond flour and ghee in a small bowl and mix with a fork until crumbly. Sprinkle over the muffins before baking.
4. Place the muffins in the oven and  bake for 22-25 minutes or until done and middle is set. Remove from oven and allow to cool for at least minutes before serving.


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