Almond Butter Blueberry Muffins

Preheat your oven to 350 degrees. Line a muffin pan with liners. I prefer to use the Unbleached Large Baking Cups by If You Care.

Mix eggs with almond butter until it reaches a smooth consistency. Add your 1/3 cup plus 1 tablespoon maple syrup as well as your vanilla. Mix well.

In a separate bowl, whisk all dry ingredients together.

Slowly add the dry ingredients to batter and mix until fully combined.

Gently stir in organic blueberries.

Scoop batter into each pan liner. I've found a 1/4 measuring cup is the perfect tool for consistent sized muffins!

Bake on the middle rack for 18 to 20 minutes. You will know your muffins are ready when a toothpick inserted into the center comes out clean.

Let cool completely before storing in an airtight container.