Wouldn’t you love to have a blueberry muffin recipe that is delicious, low carb, and full of nutritious fats and proteins instead of sugar and more sugar?  Well here you go!  This recipe is all of that and is fairly easy to make.  I use frozen wild blueberries because they hold up to mixing well but if you try it with fresh blueberries let me know how you like it- I imagine it will be just as delicious!

Dry Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp sea salt
• 1 tsp baking soda

Wet Ingredients:

• 1/3 cup honey
• 1 tbsp vanilla
• 4 eggs
• 1/2 cup frozen blueberries

Instructions:

Preheat your oven to 350 degrees.  Prepare your muffin tin by either using muffin liners or greasing the tin with coconut oil.  Using your stand mixer or hand held mixer in a large bowl whisk the eggs.  Add in the vanilla and honey and continue to mix (reserve the blueberries for the end).  In a smaller bowl mix together the dry ingredients.  Add the dry ingredients into the wet and mix together.  Once the ingredients are fully blended, add in the blueberries and gently mix using a wooden spoon or spatula (trying not to smoosh the blueberries).  Fill each muffin tin up 3/4 of the way. Bake for 25-30 minutes.  Let cool, serve, and enjoy!