Gluten-free Almond Flour Blueberry Muffins

2  cups		almond flour
1  cup		bob's red mill 1 to 1 gluten free flour
1-1/2  teaspoons		baking soda
1/4  teaspoon		salt
1/2  cup		Lakanto monkfruit classic
3		eggs
2  teaspoons		vanilla
1/3  cup		applesauce
4  tablespoons		water
1  cup		Kirkland Signature Frozen Organic Blueberries

Tip: Click on the ingredient links to learn the nutritional information for all the Gluten-free Almond Flour Blueberry Muffins ingredients. The serving size for any ingredient in Gluten-free Almond Flour Blueberry Muffins may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 325.

Thaw blueberries, then rinse and drain. Or use fresh. Whisk all the dry ingredients together in a large bowl. Whisk the wet ingredients together in a smaller bowl. Pour wet into dry and mix with spatula. The batter will be thick. Fold in the blueberries.

Spray a 12-hole muffin pan with non-stick spray. Divide evenly.

Bake for 15 minutes, turning at 10 if needed. Or until toothpick comes out mostly clean. It may have little bits of dough on it. That's okay. Try not to overcook them; they'll be dry. Still tasty, but dry.