Gluten Free Blueberry Muffins

Ingredients

• 2 cups blueberries (fresh or frozen)
• 1/2 cup water
• 2 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
• 1/2 cup honey
• 3 eggs

Directions

1. 1

   Preheat oven to 325°F Line muffin tin with paper liners.

2. 2

   In a small saucepan, simmer the blueberries with the water until they release their juices and the mixture tickens slightly. Let cool.

3. 3

   Combine almond flour, baking soda, salt, and cinnamon in a bowl.

4. 4

   In another bowl combine the blueberries, vanilla, honey, and eggs.

5. 5

   Add dry ingredients to wet ingredients and mix well.

6. 6

   Evenly divide the batter among 12 muffin cups.

7. 7

   Bake 25-30 minutes.

8. 8

   VARIATION - MIDNIGHT ROSE MUFFINS:.

9. 9

   Replace 1 cup of blueberries with cranberries. The dough turns blue but the cranberries provide a burst of red.