Grain-Free Honey-Sweetened Blueberry Muffins

I’m not really a baker.  I didn’t start to experiment with baking until I was working for Matthew Kenney.  And even then, I fucked up a lot of baked goods.  Even socca.  One of my favorite things that did work out, were these muffins.  Although, having eggs made them not his favorite.  But they’re my favorite.  These blueberry muffins are really easy to make and require only a few minimally processed and nutrient dense ingredients.  They’re light, not too sweet and perfectly satisfying.  Below I’ll spell out the details.  It’s my variation of a Nourished Kitchen recipe.

2 cups almond flour

1/2 cup coconut flour

1/2 teaspoon sea salt

6 eggs

1/2 cup honey

1 Tablespoon butter

3/4 teaspoon vanilla extract

1 cup blueberries

Preheat the oven to 350F.

Mix the dry ingredients.

Mix the wet ingredients(minus blueberries) in your KitchenAid Mixer.

Add and mix the dry and wet ingredients.

Carefully fold in blueberries.

Place the batter into the muffin tin.  I like using the cookie dough scooper.

Bake for 25 minutes