Honey-Blueberry Muffins (GF/DF)

Preheat oven to 350 degrees and line a mini muffin tin or regular sized muffin tin with muffin liners. Beat the egg and mix with the creamy almond butter, melted/cooled coconut oil, honey, vanilla extract, and lemon juice until smooth. In a separate bowl, whisk together the almond flour, baking powder, baking soda, and cinnamon. Combine the wet and dry ingredients and mix until well incorporated. Add the coconut milk to help thin the batter. Fold in the blueberries. Transfer the batter into the prepared muffin liners. Bake for 30-35 minutes until the edges are golden brown and a toothpick inserted in the center of the muffin comes out clean. Enjoy!