These blueberry muffins are lower in carbohydrates and sugar than a typical blueberry muffin. They are grain-free, egg-free, gluten-free, dairy-free, vegan, and paleo-friendly!
1 3/4 cups almond flour
1/2 cup tapioca flour
1/2 cup unsweetened almond milk
1/4 cup vegan butter or ghee
1/4 cup sugar
2 tsp baking soda
1 tsp cinnamon
3/4 cup blueberries
1. Preheat oven to 350 degrees and grease a 12-count muffin tin or line with parchment paper. Or use a silicone muffin tray that doesn't require greasing or lining.
2. Place all the ingredients except the blueberries in a large bowl. Whisk together until well combined. Fold in the blueberries.
3. Scoop the batter evenly into the muffin tray. Place in the preheated oven and bake for 20-25 minutes.
Yield: 12 muffins