Step 1

Preheat your oven to 350ºF.

Step 2

Prepare a 12-cup muffin pan by greasing it with coconut oil or lining the cups with muffin liners. Set aside.

Step 3

In a food processor, blend the eggs, honey, and melted coconut oil until combined.

Step 4

Add in the coconut flour, almond milk, vanilla, baking soda, baking powder, and salt. Blend until combined. Remove the blade and stir through the blueberries. Be careful not to break them as you want to keep them whole.

Step 5

Spoon the batter into the prepared muffin pans.

Step 6

Bake for 20-25 minutes. To test if the muffins are cooked, insert a skewer into the center of a muffin. If it comes away clean, they are cooked.

Step 7

Remove from the oven and allow to cool for a few minutes in the pan before cooling on a wire rack.

Step 8

These are delicious served warm with some ghee or butter spread over them.

Step 9

Store the remaining muffins in the freezer and

Step 10

reheat when necessary.