1 cup blanched almond flour

1/8 tsp baking soda

1/8 tsp fine sea salt

2 tablespoons raw honey

½ cup full-fat coconut milk

2 tablespoons coconut oil, melted

1 egg

1/2 cup fresh blueberries


Preheat the oven to 350°F and line a muffin tin with baking cups. Mix together the almond flour, baking soda and salt.  In a separate bowl, whisk together the honey, coconut milk, coconut oil, and egg.  Mix the wet and dry ingredients together and lightly mix. Gently fold in the blueberries.  Spoon batter into the prepared muffin tin, filling each to the top.  Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes.