This is from The Foodie and the Family. It makes but a dozen, but when I serve Primal muffins, since they are more expensive, I serve them alongside a couple of eggs, a fruit and a green smoothie for a complete meal.
Grain-Free Blueberry Muffins
2 1/2 cups almond meal
3 eggs
1/4 cup honey
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 tablespoon vanilla
1 cup blueberries
Preheat oven to 300°. Line 12 muffin cups with muffin liners (or grease each cup well with coconut oil).
In a large bowl, whisk together everything but the blueberries until fully combined. Gently fold in the blueberries to incorporate.
Fill each liner 3/4 full with batter and bake for 30-40 minutes. The top should be spongey but firm when pressed and your finger should not go through into the muffin. Cool for 5 minutes and remove from muffin pans.
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