Gluten Free Blueberry Muffins

 Ingredients:

• 2 1/2 cups almond meal
• 1 tbsp gluten free flour 
• 1/4 tsp pink salt 
• 1/2 tsp baking soda 
• 1 tsp vanilla
• 1 tsp cinnamon
• 2 tbsp honey

• 1/4 cup melted coconut oil or ghee
• 2 eggs
• 1 cup fresh or frozen blueberries


Method:
Preheat oven to 350. Line a 12 count muffin tin. In a mixing bowl, add dry ingredients (almond flour, coconut flour, salt, cinnamon and baking soda) and stir to combine. Pour in coconut oil, eggs, honey and vanilla; mix well. Fold in blueberries. Distribute into muffin tin. Bake for 20-25 minutes. Allow to cool and enjoy!