Ingredients:

• 1-3/4 cups almond flour
• 1/4 cup coconut flour
• 1 tbs baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup Blueberries
• 3 large Eggs
• 1/2 cup reduced fat milk
• 1/3 cup plus 2 tbs light brown sugar
• 1/4 cup avocado oil
• 1-1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350F.
2. Generously coat a muffin tin with cooking spray.
3. Sift almond flour, coconut flour, baking powder, baking soda and salt together in a large bowl.  Add blueberries and toss to coat.  Whisk eggs, milk, brown sugar, oil and vanilla in a medium bowl.  Add to the dry ingredients and stir until combined.  Divide the batter among the muffin cups (about ¼ cup batter per cup).
4. Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes.  Let cool in the pan on a wire rack for 20 minutes.  Run a knife around the edges and remove from the tin to cool completely.
5. Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.