Blueberry Almond Muffins

When Sunday morning rolled around, gray and rainy, I instinctively pulled out my muffin tin.  What could better complete a quiet day of tea, sweatpants and good books than a batch of steamy, delicious blueberry muffins?

A couple challenges: we're out of flour and Alexander is not eating dairy.

No problem:  Almonds, ground in the food processor, form the base.  Equal parts olive oil and melted coconut butter provide the fat.

Preheat the oven to 300.  Grease or line 8 muffin cups.  Pulse a generous 3 cups almonds until ground.  Mix with: 2 large eggs, 1/4 c. olive oil, 1/4 c. melted coconut butter, 1/4 c. honey, 1 t. baking soda, 2 t. vanilla and a pinch of salt.  If the mixture is too thick, add a bit more olive oil.  Stir in 1 1/2 c. fresh or frozen blueberries. 

Scoop into muffin cups, filling almost to the top, and bake for 35 minutes until golden brown.  Slather with coconut butter and serve.  Perfect accompaniment to Rooibos Earl Gray with almond milk.