About the Recipe
Golden tops, juicy blueberries, and that fluffy, wholesome bite that feels like a warm hug
Perfect for slow mornings, snack cravings, or a little baked joy with your coffee
Ingredients
3/4 cup almond flour
1/4 tapioca flour
1 tsp baking powder
1 tbsp coconut sugar
1/4 tsp celtic salt
3/4 cup blueberries, frozen
2 eggs
1/2 cup almond milk
1/4 cup extra virgin olive oil
Preparation
Step 1
Preheat your oven to 180ºC and lightly grease a muffin tin with extra virgin olive oil.
Step 2
In a medium bowl, whisk together the flours, baking powder, coconut sugar, and salt.
Step 3
In a separate bowl, use an electric beater to mix the eggs, almond milk, olive oil, and vanilla until smooth.
Step 4
Pour the wet ingredients into the dry and stir gently until just combined — be careful not to overmix.
Step 5
Fold in the blueberries.
Step 6
Divide the batter evenly between the muffin cups.
Step 7
Bake for 45–50 minutes, or until the tops are golden and a skewer inserted into the centre comes out clean.
Enjoy 💕