Gluten-Free Blueberry Muffins

Ingredients:

  • 2 cups almond flour
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons plain yogurt
  • 1 cup blueberries

Instructions:

1. Warm oven to 425 degrees.

2. Use muffin liners in a standard muffin pan with 8 cups.

3. Stir almond flour, sugar, baking soda, salt, and ground cinnamon in a large bowl.

4. Mix eggs, extra virgin olive oil, vanilla extract, and plain yogurt in a small bowl.

5. Combine wet mixture with dry ingredients.

6. Fold blueberries into batter with a spatula.

7. Pour batter into each cup of muffin pan, filling them just below the brim.

8. Bake for 5 minutes, then decrease heat to 350 degrees and continue to cook for 15-20 minutes until tops of muffins are golden.

9. Let muffins cool on a rack.