Instructions

• Preheat the oven to 350 degrees Fahrenheit and place a rack in the center position. Line a muffin tin with paper liners (or lightly grease the cups). This recipe makes 8 larger or 10 smaller muffins.
• In a large bowl, whisk together 3 eggs, ½ cup pure maple syrup, and 1 teaspoon pure vanilla extract until combined and slightly frothy. If using, add the zest of 1 lemon to the wet mixture now.
• In a separate bowl, measure ½ cup tapioca flour and set aside 1 tablespoon of it for the blueberries. To the remaining tapioca flour add 2 cups almond flour, 1 teaspoon baking powder, and 1 teaspoon sea salt; stir to combine and break up any clumps.
• Pour the dry ingredients into the bowl with the wet ingredients and stir gently until a thick, uniform batter forms. Stir just until combined to avoid overmixing.
• Toss 1 ½ cups fresh blueberries with the reserved 1 tablespoon of tapioca flour (this helps prevent them from sinking). Gently fold the coated blueberries into the batter, taking care not to crush them.
• Divide the batter among the prepared muffin cups, filling each liner most of the way up. If you like, place a few extra blueberries on top of each muffin.
• Bake on the center rack for 28 to 35 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. If using an instant-read thermometer, the muffins are done when the internal temperature reaches 190 to 200 degrees Fahrenheit.
• Remove the muffins from the oven and let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool further before serving.