Gluten-Free Blueberry Muffins

Start your mornings with these delicious Dr. Joey approved gluten-free muffins!

2 cups

blanched almond flour

eggs

1/4 cup

honey, or maple syrup

1/2 teaspoon

baking soda

1 1/2 tablespoons

apple cider vinegar

1/2 teaspoon

sea salt

1 tablespoon

pure vanilla extract

2 tablespoons

olive oil

1 cup

blueberries

Preheat oven to 350 F
Prepare muffin tin with muffin liners or grease.
Add all ingredients except the blueberries into a large bowl. Mix together until texture thickens and ingredients are combined.
Fold in blueberries.
Spoon batter evenly between muffin pan filling them almost full. (See Video)
Bake for 20-25 minutes.