Blueberry Muffins

Who doesn't love a good blueberry muffin? For breakfast or for dessert after dinner, I can't think of too many things I'd rather have than a blueberry muffin. Recently we've been selling these muffins along with several other treats at the Woodinville Farmer's Market and they've been a big hit with the market visitors. Give them a try!

2 C almond flour	2 Tbs. vanilla extract
1/2 tsp. sea salt	1 C applesauce
1 tsp. baking soda	1/4 C honey
2 tsp. cinnamon 3/4 C frozen or fresh blueberries	4 eggs

Preheat oven to 350F. Combine almond flour, salt, baking soda and cinnamon. Add applesauce, honey, vanilla and eggs and mix well. Gently fold blueberries into batter or drop berries in between spoons-full of batter in muffin tins. Scoop batter into a lined muffin tin. Bake at 350°F for 40 minutes for cupcakes or until tops are firm when you press on them. Makes 6 jumbo or 12 regular sized muffins.