These muffins are the second of many adaptations of "Classic Drop Biscuits" in Elana Amsterdam's book, The Gluten Free Almond Flour Cookbook.
I added blueberries, cinnamon and water and used honey instead of agave nectar. The muffin consistency is reminiscent of "real" flour muffins!
2 1/2 C almond flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 C grapeseed oil
1/4 C honey
1/4 C water
1 tsp fresh lemon juice
1 C fresh blueberries
Preheat the oven to 350.
Mix the dry ingredients.
In a separate bowl, mix the wet ingredients.
Blend the wet ingredients into the dry ingredients.
Gently fold in the blueberries.
The batter will be thick but not too dry. Add more water if needed.
Fill a greased muffin tin 1/2 full with batter.
Bake 20-25 minutes, makes 12 scrumptious muffins.