Updated: Nov 24, 2019
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.
Heat oven to 400 degrees F.
Whisk the dry ingredients in a large bowl.
Mix wet ingredient and combine thoroughly.
Add wet ingredients to dry and use a fork to combine.
Do not over mix; batter will be thick.
Fold in berries.
Scoop into mini muffin cups.
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.
Transfer to a cooling rack.
To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days.
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