Paleo Blueberry Muffins

• 1 C almond flour
• 3/4 C cassava flour
• 1/4 C coconut flour
• 2 tsp baking powder
• 3/4 tsp sea salt
• 1/2 C palm shortening or grass-fed butter
• 1 C coconut sugar
• 2 eggs
• 1 1/2 tsp vanilla extract
• 1/2 C unsweetened almond milk
• 2 1/4 C fresh blueberries

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1. Preheat the oven to 375 degrees. Line the muffins tins with paper liners.
2. In a small bowl whisk the almond flour, cassava flour, coconut flour, baking powder, and salt.
3. In a medium bowl using a hand mixer or the bowl of a stand mixer with the paddle attachment, cream the palm shortening or butter and the coconut sugar. This takes about 2-3 minutes. Beat in the eggs one at a time, scraping the sides of the bowl periodically. Mix in the vanilla extract.
4. Gradually add in the flour mixture, alternating with the almond milk until all ingredients are fully combined. Gently fold in the blueberries, making sure you don’t overmix.
5. Use a spring-loaded ice cream scoop and disperse the batter into the muffin liners. You will want your liners almost full.
6. Place in the oven and bake for 25-30 minutes. The tops should be golden brown and crusty. If you place a toothpick in the middle of a muffin, it should come out clean.