Blueberry Muffins (Gluten Free)

Modified from King Arthur Flour

1/4 cup coconut flour

1/4 tsp baking powder

3 eggs

3 tbsp honey

1/4 tsp salt

1/4 tsp vanilla

1/8 tsp almond extract

1/2 cup blueberries

Preheat to 400. Grease muffin pan (the larger 6 one).

Mix coconut flour and baking powder. Stir together eggs, butter, honey, salt, vanilla and almond extract until smooth. Mix dry into wet ingredients until there are no lumps. Gently fold in blueberries.

Scoop batter into muffin cups, filling each about half full.

Baking for 16-18 minutes or until passes toothpick test. Cool for 5 minutes in pan before putting on wire rack.

Makes 6 muffins.