2 cups almond flour
2/3 cup tapioca flour
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries
2 eggs, room temperature
1/3 cup almond milk
2/3 cup maple syrup
1/4 cup coconut oil
1/2 tablespoon apple cider vinegar
1 teaspoons vanilla extract


1.Preheat your oven to 350 degrees fahrenheit and line a muffin pan with baking cups.
2.Add all of the dry ingredients to a mixing bowl and whisk together.
3.Add all of the wet ingredients to a separate mixing bowl and whisk together. Then, add the wet ingredients into the dry and whisk for about 30 seconds, until you have a batter.
4.Fold the blueberries into the batter. You can always reserve a few blueberries to add to the top of the muffins before baking.
5.Evenly divide the batter between 12 baking cups. They should be about 85-90% full.
6.Bake the blueberry muffins for 28-33 minutes, or until they're lightly golden on the top and a toothpick comes out clean.

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