Blueberry Muffins

Who doesn't love a good blueberry muffin?  I was really craving them this week and I am sure it had something to do with all of these stinking blueberries in our house!  I have a blueberry muffin recipe that we do enjoy but I wanted something with a bit more of a traditional texture.  I decided to try this recipe from Brittany Angell.  She has an incredible blog and her first cookbook is amazing.  I think she is the master on paleo breads and baked goods!  I have tried many of her recipes and they are all fantastic so she has become someone who I trust in the kitchen.  These blueberry muffins certainly did not disappoint.  They were so good warm and fresh out of the oven that it took some self control to not eat them all.  

Ingredients:

• 1 1/4 cups almond flour
• 3/4 cup potato starch
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1 cup coconut palm sugar
• 1/3 cup melted coconut oil
• 4 large eggs
• grated zest of 1 lemon
• 1 tbs vanilla extract
• 1 tsp lemon juice or apple cider vinegar
• 2 cups fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350 degrees.  Line a muffin tin with cupcake liners or grease with a non stick spray.
2. In a bowl, whisk the almond flour, potato starch, baking powder and salt until well blended. Add the rest of the ingredients, except the blueberries, and stir to combine.
3. Fold in the blueberries.
4. Pour the batter into prepared muffin cups, filling each about 3/4 full.
5. Bake for 30 minutes, until a toothpick inserted comes out clean.
6. Store at room temperature in a sealed bag or container.

This recipe comes from Brittany Angell and her latest book: