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Grain Free Blueberry Muffins

Yields1 Serving

 ½ cup coconut flour
 ½ cup almond flour
 ½ tsp sea salt
 ½ tsp baking soda
 6 cage free eggs
 ¼ cup raw, local honey
 ⅓ cup cup coconut oil, melted
 1 tbsp vanilla extract
 1 ½ cups blueberries, fresh or frozen
 zest and juice of ½ lemon
1

Preheat oven to 350 degrees F.

2

In a small bowl, combine almond flour, coconut flour, salt and baking soda.

3

In a large bowl, combine eggs, honey, coconut oil and vanilla and blend well with a hand blender

4

Mix dry ingredients into wet, blending with a hand mixer

5

Place blueberries in and top with lemon zest and juice. Gently fold into the batter.

6

Place batter into a paper lined 12-cup muffin pan.

7

Bake for 20-25 minutes.

8

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.