Grain-free Muffins

½ cup coconut flour
¼ cup Almond flour
2 tablespoons flax seed meal
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
½ tablespoon coconut oil
¼ cup coconut milk or almond milk
4 eggs
½ cup raw honey
½ teaspoon vanilla extract
½ to 1 cup blueberries

Preheat oven to 325 degrees. Whisk together coconut flour and almond flour, flax seed meal, baking soda, salt, and cinnamon. In another bowl, whisk together coconut oil, coconut milk, eggs, raw honey, and vanilla. Slowly add the flour mixture to the egg mixture. Whisk together until well combined. Fold in blueberries. Add to a lined muffin tin. Fill almost to the top because they don’t rise very much. Bake for 30 to 35 minutes, or until a knife inserted into the center of a muffin comes out clean.