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2 cups fine almond flour
1/2 cup tapioca starch
2 tsp ground cinnamon
1/2 tsp sea salt
2 tsp baking powder – see notes
1 tsp baking soda
1 tbsp lemon zest – see notes
2 cups fresh or frozen blueberries
1/2 cup maple syrup
2 eggs
1/4 cup melted ghee – butter, or coconut oil
1/2 tsp almond extract
2 tsp vanilla extract

Optional Glaze

1/4 cup coconut butter – room temperature
2 tbsp freshly squeezed lemon juice
1-2 tbsp maple syrup


  1. Preheat the oven to 350ºF and line a muffin pan with muffin cup liners.
  2. In a medium sized bowl, mix together the almond flour, tapioca starch, cinnamon, sea salt, baking powder, baking soda, and lemon zest. Stir in the blueberries just until combined.
  3. Add the maple syrup, eggs, ghee, almond extract, and vanilla extract and mix gently until smooth.
  4. Portion the batter out into the 12 muffin cup liners, and bake for 18-20 minutes, or until just puffed in the center, and a toothpick inserted in the middle comes out clean without any batter.
  5. Cool the muffins on a cooling rack in the pan for 5-10 minutes. Then remove the muffins from the pan, and set them on the rack to continue cooling.
  6. Make the glaze by melting the coconut butter in a small saucepan over very low heat. When the coconut butter is just melted, whisk in the lemon juice, and maple syrup to taste.
  7. Drizzle the glaze over the muffins and serve. The glaze never fully sets up like a powdered sugar glaze does.
  8. Freeze any leftover muffins, and reheat in the oven at a low temperature, 200ºF for about 20 minutes to defrost. If the muffins defrost first on the counter, it will only take around 10 minutes to heat them.

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