Preheat oven to 350 degrees.
Use a 3x4 muffing pan (holds 12); line with parchment liners.
In a medium bowl, sift…
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 teaspoon baking soda
- 1/2 ground cinnamon
- 1/4 teaspoon salt
Using a stand mixer, blend on low until smooth…
- 4 large eggs
- 1/4 cup honey
- 1/4 cup stevia, maple sugar, or coconut sugar
- 1/4 cup coconut oil melted and cooled to room temperature
- juice of 2 large lemons (or 3 smaller ones)
- zest of 1 lemon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pur almond extract
Stir in the sifted dry ingredients a bit at a time.
Once all combined, fold in…
- 1 cup blueberries
Fill muffin cups 3/4 full with the batter.
Bake 15-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Allow to cool in the pan for 12-minutes, then transfer to wire racks to cool completely.