Almond Flour Muffins with Blueberries and Nuts

Prepare and Bake Muffins

Start by heating your oven to 350°F (175°C) and either line a 12-cup muffin tin with paper liners or use a silicone one. In a bowl, combine the almond flour, baking soda, and salt. In another bowl, whisk together the coconut milk, egg, coconut oil, honey, and vanilla until smooth. Pour the dry ingredients into the wet and gently mix them with a rubber spatula—try not to overdo it. Then, carefully fold in the blueberries and nuts. Spoon the batter evenly into the muffin cups and bake for about 20 to 25 minutes, until the tops feel springy when you press them lightly. Let the muffins cool in the pan for a few minutes before moving them to a wire rack to finish cooling.