Preheat oven to 300°. Line 12 muffin cups with muffin liners (or grease each cup well with coconut oil).
In a large bowl, whisk together everything but the blueberries until fully combined. Gently fold in the blueberries to incorporate.
Fill each liner 3/4 full with batter and bake for 30-40 minutes. The top should be spongey but firm when pressed and your finger should not go through into the muffin. Cool for 5 minutes and remove from muffin pans.
- 2 1/2 cups almond meal
- 3 eggs
- 1/4 cup honey (use more if you want sweet!)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla
- 1 cup blueberries
- 1/4 cup applesause
- pinch of cinnamon (optional!)
- pinch of nutmeg (optional!)