Preheat Oven to 350°.
Grease 12 cup muffin tin with coconut oil or butter.
Rinse blueberries and let dry.
Set aside 2 Tbsp. almond flour/meal.
In a mixing bowl combine remaining almond flour/meal, coconut flour and salt.
In a separate bowl whisk together eggs, honey and vanilla, than add to dry ingredients and blend thoroughly.
Gently toss blueberries in a small amount of corn starch, and then gently fold into muffin batter.
Fill muffin tins about 1/2 full, then using a pastry brush, brush the top of each muffin with butter and sprinkle with remaining almond flour for a pretty finish.
Bake for 30-40 minutes. The tops should be springy yet firm when they’re done.
Yields: 12 muffins
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