Gluten-Free Blueberry Muffins

• 2 cups almond flour

• 3 eggs

• 1/3 cup honey

• 1/2 tsp. baking soda

• 1 pinch sea salt

• 1 tsp. vanilla extract

• 3 tbsp. coconut oil

• 1 cup fresh blueberries

In a bowl, combine almond flour, baking soda and sea salt.

In a separate bowl, combine combine eggs, honey, vanilla, and coconut oil.

Combine both mixtures together.

Once well incorporated, add blueberries and mix.

Fill a muffin pan with liners. Fill each liner with batter.

Bake at 350 degrees for 20 to 30 minutes.