Gluten Free and Paleo Blueberry Muffins

from Rigoni di Asiago, Mielbio, Sweet
  • Level
    Easy
  • Duration
    20 min. (Preparation)
    65 min. (Cooking)
  • Portions
    6 large or 12 small muffins

INGREDIENTS

  • 2 cups almond meal flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 large organic eggs
  • 1/2 cup coconut milk
  • 1/2 cup Mielbio (any variety)
  • 1 tbsp vanilla extract
  • 1 cup fresh or frozen organic blueberries (if frozen do not thaw)

PREPARATION

Preheat oven to 350° F. Grease or line a 6-cup muffin pan or a 12-muffin small silicon pan.

In a large bowl,mixall dry ingredients until just combined (almond meal flour, baking powder, salt and cinnamon).

Add wet ingredients, except for blueberries, until fully combined (eggs, coconut milk, Mielbio honey and vanilla). Gently fold in blueberries. Fill each liner 3/4 full with batter. Bake for 20-25 minutes.

Let cool and remove from pan.

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