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!) w/ additions from my amazing boss at work!