These blueberry muffins are perfect to make on a Sunday night for the week ahead! They are super portable and are such a delicious snack! I used blueberries for this recipe; however, I am sure that other berries like raspberries would also taste amazing! They are perfectly cake-like, and the warm blueberries are a nice little surprise in each bite!

Ingredients:

-2 eggs
-1 cup almond flour
– 1 cup oat flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– Sprinkle of salt
– 1 tbsp of coconut sugar
– 1/4 cup maple syrup
– 1 tsp vanilla
– 1 cup blueberries

Directions:

1. Preheat your oven to 350 degrees Fahrenheit.

2. In a food processor, blend all the ingredients, except for the blueberries.

3. Once all the ingredients are nice and smooth, gently fold in the blueberries.

4. Line a cupcake tray with cupcake liners.

5. Spoon two tablespoons of the mixture into each cupcake liner.

6. Place in the oven to bake for around 20 minutes, until golden brown, and when a fork comes out clean.

7. Enjoy!

Recipe Notes:

*Feel free to substitute raspberries instead of the blueberries!
* Store in an airtight container in the fridge.

Step-by-step Photos:

Preheat your oven to 350 degrees Fahrenheit. In a food processor, blend all the ingredients, except for the blueberries. Once all the ingredients are nice and smooth, gently fold in the blueberries.

Line a cupcake tray with cupcake liners. Spoon two tablespoons of the mixture into each cupcake liner. Place in the oven to bake for around 20 minutes, until golden brown, and when a fork comes out clean.

Enjoy!