Easy Blueberry Muffins
Add to bowl:
4 eggs
2 tbsp ghee (which is casein-free), melted
2 tbsp extra virgin olive oil
(or 4 tbsp of either ghee or olive oil, but this is my favorite combo)
1/4 cup honey
Beat with mixer.
Add:
1/3 cup tapioca flour
1/3 cup coconut flour, sifted
1/2 tsp sea salt
1/2 tsp baking soda
Beat again.
Let it rest for about 5 minutes.
Add:
1.5 cups of defrosted blueberries
Fold blueberries into batter.
Fill unbleached muffin cups almost full.
Bake at 350 for about 20 minutes.
Makes about 9 muffins.