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Name: Almond Flour Blueberry Muffins
Yield: 1 muffin (about 3 oz)
Ingredients: 2 1/2 cups (280 g) blanched almond flour; 2 tsp gluten-free baking powder; 1/4 tsp salt; 3 large eggs, at room temperature; 1/2 cup (100 g) granulated sugar; 4 tbsp (57 g) unsalted butter, melted and slightly cooled; 1/4 cup (60 ml) whole milk; 1 tsp vanilla extract; 1 cup (150 g) fresh blueberries

Tender, golden gluten-free muffins made with almond flour and bursting with fresh blueberries. Moist, lightly sweet and ready in 40 minutes.

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