A modified classic suitable for anyone following a paleo or gluten free diet. Most importantly, still the same great flavor and texture as the original.
Preheat the oven to 350 degrees
Add eggs, almond oil, honey, vanilla extract, and 3/4 cup blueberries to the blender or food processor and blend together.
Add the dry ingredients, almond flour, coconut flour, baking soda and nutmeg and mix. If it's batter consistency, you are done. If not, you can add a little water or almond milk until a batter consistency is reached.
Pour into 12 muffin tins and bake for 30 minutes or until done. Enjoy:)
Recipe adapted from: http://healthydiabetic.us/recipe/diabetic-blueberry-muffins-grain-free-gluten-free-blueberry-muffin-recipe/