- 1 1/3 cups cornflakes (see note, above)
- 1/4 cup + 1 tablespoon avocado oil, divided
- 2 1/2 cups almond flour
- 3/4 teaspoons baking soda
- 1/2 teaspoon fine grain sea salt
- Zest of 1 lemon
- 1/2 cup honey
- 4 large eggs
- 1 tablespoon apple cider vinegar
- 1 cup fresh blueberries
Preheat oven to 375 degrees. Line a muffin tin with 12 muffin liners.
In a small bowl, toss the cornflakes with the 1 tablespoon of avocado oil until well coated. Set aside.
In a large bowl, stir together the almond flour, baking soda, salt and lemon zest until well-combined. Stir in the honey, eggs, and 1/4 cup of avocado oil and stir until homogenous. Stir in the apple cider vinegar; stir well. The mixture will foam a little bit—that’s okay.
Add a spoonful of the batter to the bottom of each muffin cup (this prevents the blueberries from sinking to the bottom). Stir the blueberries into the remaining batter, then fill each muffin cup until it’s 2/3 full. Top each muffin with a generous amount of corn flakes.
Bake for 25 – 30 minutes, or until the top is golden brown. Let muffins cool completely before removing from pan.