Gluten Free Blueberry Muffins - cooking recipe

Ingredients

2 cups blueberries (fresh or frozen)
1/2 cup water
2 1/2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/2 cup honey
3 eggs

Preparation

Preheat oven to 325\u00b0F Line muffin tin with paper liners.
In a small saucepan, simmer the blueberries with the water until they release their juices and the mixture tickens slightly. Let cool.
Combine almond flour, baking soda, salt, and cinnamon in a bowl.
In another bowl combine the blueberries, vanilla, honey, and eggs.
Add dry ingredients to wet ingredients and mix well.
Evenly divide the batter among 12 muffin cups.
Bake 25-30 minutes.
VARIATION - MIDNIGHT ROSE MUFFINS:
Replace 1 cup of blueberries with cranberries. The dough turns blue but the cranberries provide a burst of red.