GAPS Blueberry Muffins

Acelia is the muffin maker around here!

She does a great job whipping these up...

Blueberry Muffins

2 cups blueberries (fresh or frozen)

1/2 cup water (If frozen use 2 Tbls.)

2 1/2 cups almond flour

1/2 tsp baking soda

1/4 tsp salt

1 tsp. ground cinnamon

1/2 tsp pure vanilla extract

1/2 cup honey

3 eggs

Heat the oven to 325. Line a muffin tin with large baking cups.

In a small saucepan, simmer the blueberries with with the water until the berries release their juice and the mixture has thickened slightly. Let cool.

Combine the almond flour, baking soda, salt, and cinnamon in a bowl.

Add the dry ingredients to the wet and mix well.

Evenly fill each baking cup with the batter.

Bake for 25-30 min.