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.