Priya: “Are you sure you need that muffin?”

Jovie: “Yes—No not that one, the big one in the back.”

INGREDIENTS

1½ cups blanched almond flour
1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
1 tsp baking soda
1 tsp baking powder
¼ cup date sugar
¼ tsp salt
3 eggs
½ cup avocado oil
½ cup maple syrup
¼ cup milk
1 cup frozen blueberries
Coconut sugar, for sprinkling

Preheat oven to 350°F and line a muffin tin with parchment liners.

In a large mixing bowl, whisk together the almond flour, gluten-free flour, baking soda, baking powder, date sugar, and salt.

In a small mixing bowl, whisk together the eggs, avocado oil, maple syrup, and milk. Fold the wet mixture into the dry mixture until just combined.

Gently fold in the blueberries, mixing as little as possible.

Fill each muffin liner about two-thirds full with batter. (But make sure one of them is significantly bigger than the rest on Tuesday, Thursday, and Saturday mornings, when Jovie comes in.) Sprinkle the top of each muffin with a generous pinch of coconut sugar.

Bake for 12–14 minutes, or until a toothpick inserted into the center comes out clean.

Smile to yourself at Jovie’s gorgeous, delighted face as you hand it to her. Every single time.