• Preheat oven to 350 degrees and line a muffin pan with paper baking cups
  • Whisk dry ingredients together.  Use a fork to break up any clumps in the almond flour/meal.
  • In a separate bowl, whisk the wet ingredients together.
  • Combine dry and wet ingredients in one bowl and gently fold in 1 1/4 c. blueberries.
  • Fill muffin cups 3/4 full; top each with the pumpkin seeds and the extra blueberries.
  • Bake 25-30 minutes until tops are a deep golden brown (the muffins are done when you insert a toothpick and it comes out clean).

*Toasted Nuts and Seeds:
Buy nuts and seeds raw.  Spread them out on a cookie sheet lined with parchment paper.  Pop this into a 325 degree oven for approximately 15 minutes until the nuts or seeds are fragrant but not burnt.

Prep Time: 10 minutes

Cooking Time: 25-30 minutes

Yields: 12 Muffins


  • 2 c. almond flour or almond meal
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. cardamom
  • 1/2 tsp. cinnamon
  • 1/2 tsp. pumpkin spice (or use cinnamon)
  • 2 free-range eggs
  • 1/2 c. butter from grass-fed cows
  • 1 1/2 tsp. pure vanilla extract (use Madagascar if available)
  • 1/3 c. raw, wild honey
  • 1 1/2 c. blueberries (can use frozen thawed, wild or organic)
  • Handful of toasted raw pumpkin seeds and/or toasted raw pecan pieces.

Credit:adapted from Thrive Market