4TBSmelted coconut oilpure olive oil, or canola oil
4TBSmaple syrupraw honey, or agave nectar
4TBSunsweetened non dairy milk
1/2 - 1cupfresh or frozen blueberries
If you don't eat tapioca flour use 1 TBS coconut flour instead and increase the almond flour to 2 1/4 cups.
Ahead of Time:
Preheat oven to 350.
Line a 12 count muffin tin with muffin holders.
Lightly toss blueberries in 1 tsp tapioca or coconut flour. Make sure berries are dry first. This will help prevent berries from sinking to bottom of muffins.
In a medium mixing bowl combine dry ingredients. Stir together by hand with a spatula.
In a separate bowl, whisk together egg, oil, sweetener, lemon juice or extract, and non-dairy milk. Pour wet ingredients and applesauce into dry ingredients. Mix well or fold with spatula until combined. Fold in blueberries.
Fill each cup 3/4 full. I use an ice cream scoop for consistent sizing and ease of use. Bake in preheated 350 degree oven.
Bake 18-20 minutes, until lightly browned and tester comes out clean when inserted.
Remove muffins from oven and place on a wire rack. Remove muffins from pan as soon as they are cool enough to remove. Cool on wire rack.