Submitted by: Sarah Rogers
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Servings: 10
These are really delicious. The consistency is a cross between a blueberry muffin and corn bread.
2 1/2 c. almond meal
3 egg
1 tbsp. lemon zest
1/2 c. honey, raw
1/2 tsp. baking powder
1/2 tsp. sea salt
1 tbsp. vanilla extract
1 c. frozen blueberries
Preheat oven to 300°F. Line muffin tin (makes about 10-12 standard size muffins). In a bowl, mix all of the ingredients except for the blueberries. If using fresh blueberries fold in once everything is combined. If using frozen blueberries, rinse first and then fold in. Fill liners 3/4 of the way full with the batter. Bake for 30-40 minutes. Let cool and remove from pan.
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