Preheat oven to 350 degrees F.
In a small bowl, combine almond flour, coconut flour, salt and baking soda.
In a large bowl, combine eggs, honey, coconut oil and vanilla and blend well with a hand blender
Mix dry ingredients into wet, blending with a hand mixer
Place blueberries in and top with lemon zest and juice. Gently fold into the batter.
Place batter into a paper lined 12-cup muffin pan.
Bake for 20-25 minutes.
Cool and serve or store in an airtight container on the counter for up to 2 days, in the fridge for up to 1 week or in the freezer for up to 3 months.
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Ingredients
Directions
Preheat oven to 350 degrees F.
In a small bowl, combine almond flour, coconut flour, salt and baking soda.
In a large bowl, combine eggs, honey, coconut oil and vanilla and blend well with a hand blender
Mix dry ingredients into wet, blending with a hand mixer
Place blueberries in and top with lemon zest and juice. Gently fold into the batter.
Place batter into a paper lined 12-cup muffin pan.
Bake for 20-25 minutes.
Cool and serve or store in an airtight container on the counter for up to 2 days, in the fridge for up to 1 week or in the freezer for up to 3 months.