Blueberry Muffins

Recipe source: Mark’s Daily Apple, Yields 6-8 Servings, Serving Size: 1 Muffin Low Carb, Vegetarian Almond flour (finely ground)(12 1⁄2 cups) Canned coconut milk (full fat)(3⁄4 cup) Blueberries (fresh)(1⁄2 cup) Ghee (melted and room temperature) (1⁄4 cup) Ground flax meal (1 TBS) Baking soda (1⁄2 tsp) Salt (1⁄2 tsp) Almond extract (1⁄4 tsp) Baking powder […]