Lemon Blueberry Muffins

Makes 10 muffins

Ingredients

1 cup almond flour
1/2 cup coconut flour
1/2 cup tapioca flour
1/2 teaspoon baking soda
1/2 teaspoon himalayan salt
1 tsp cinnamon
4 scoops @vitalproteins collagen powder, optional

2 eggs
1/2 cup maple syrup
1/3 cup canned coconut milk
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/2 lemon, juiced
zest from one lemon
1 cup blueberries

Directions

Preheat oven to 350F and add muffin liners to the muffin pan. 

Mix dry ingredients together with a whisk in a medium bowl. In a large bowl, whisk the wet ingredients together until no clumps. Add the wet ingredients  to the dry ingredients and fold together with a rubber spatula. Once combined, gently fold in blueberries.

Using a large cookie scoop, fill the muffin liners to the top. Add a few more blueberries on top.

Bake for 28-30 mins until a toothpick comes out clean. Let cool and enjoy!