- 2 1/2 cups blanched almond flour
- 6 Tbsp granulated sweetener of choice
- 2 tsp baking powder
- 3 large eggs
- 1 Tbsp J. Olive Co. Sicilian Lemon Balsamic
- 1/3 cup J. Olive Co. EVOO
- 6 Tbsp milk
- 3/4 cup blueberries
Preheat the oven to 350F and grease a muffin tin or 12-count silicone muffin pan and set aside.
In a large mixing bowl, combine all your dry ingredients and set aside.
In a separate small bowl, add the rest of your ingredients, except your blueberries, and mix well. Combine the wet and dry ingredients and mix until just combined. Fold in your blueberries and let the batter sit for 5 minutes.
Evenly distribute the muffin batter amongst 10-12 of the muffin cups, about 2/3 of the way full. Bake for 19-25 minutes, or until a skewer comes out clean.
Allow cooling in the pan for 5 minutes, before transferring to a wire rack. Drizzle coconut butter over the muffins and let them cool completely.
Recipe modified and image courtesy of TheBigMansWorld.com