These Blend 11 blueberry muffins are easy to make and are gluten free and dairy free option.
Eight table spoons of virgin coconut oil OR replace with an equal amount of organic butter
Half a cup of rice malt syrup
Quarter of a cup of almond or coconut milk
Two and a half cups of blanched almond flour
One tablespoon of coconut flour
One teaspoon of baking powder
Cup of organic blueberries
Two tablespoons of activated Blend 11
Preheat the oven to 180 degrees. Grease or line a standard 12 cup muffin tin. Set aside.
Place all of the ingredients (except the blueberries and the activated Blend 11), in the order listed in a blender or food processor and process until smooth. Transfer the mixture to a large mixing bowl and add blueberries. Fold the blueberries into the batter until they are evenly distributed throughout. Fill the prepared muffin cups to three quarters of the way full of batter. Top each muffin with a teaspoon of Blend 11.
Place in the centre of the preheated oven for approximately 25 mins. Remove from the oven, and allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool.