Gluten-free Blueberry Muffins

Step 1

Preheat the oven to 350°F and grease or line a muffin tin for 12 muffins.

Step 2

In a large bowl, whisk together the almond flour, oat flour, baking soda and salt.

Step 3

In a separate large bowl, combine the maple syrup, coconut oil, eggs, milk, vinegar and vanilla. Whisk to combine.

Step 4

Add the dry ingredients to the bowl with the wet, reserving a few tablespoons of the flour mixture to toss the blueberries in. Stir together the wet and dry ingredients until smooth, making sure to whisk out any lumps. Fold the flour coated blueberries into the batter.

Step 5

Using an ice cream scoop or a spoon, scoop the batter into the muffin tin filling each about 3/4 of the way full. Top with additional blueberries (if desired) then transfer to the oven and bake for 20-25 minutes until golden on the tops. Set aside to cool for at least 30 minutes, and enjoy!