Blueberry Muffins

Not an every day staple; special treat only.

Ingredients

• 1 1/2 cups (195 grams) almond flour

• 2 tablespoons agave syrup

• 2 teaspoons aluminum free baking powder

• 1/3 cup (80 ml) neutral flavored oil; vegetable and grape seed are great

• 1 large egg or binding substitue

• 1/3 – 1/2 cup (80 ml – 120 ml) almond milk

• 1 1/2 teaspoons vanilla extract (optional)

• 6 to 8 ounces fresh or frozen blueberries; if you use frozen, do not thaw the blueberries (about 1 cup). Freeze dried berries would be great here.

Directions

1. Heat oven to 400 degrees F.

2. Whisk the dry ingredients in a large bowl.

3. Mix wet ingredient and combine thoroughly.

4. Add wet ingredients to dry and use a fork to combine.

5. Do not over mix; batter will be thick.

6. Fold in berries.

7. Scoop into mini muffin cups.

8. Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.

9. Transfer to a cooling rack.

10. To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days.

11. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

Source: Inspired Taste

Adapted to make it bird friendly