Gluten Free Blueberry Muffins

2 Eggs

2 Egg Whites

1/4 cup pure maple syrup

2 cups Almond Flour

1/2 tsp plus one pinch baking powder (check date, make sure it's fresh)

 two dashes of salt

1 Tbsp. Apple Cider Vinegar (I used Braggs, it's definitely the best)

1 and 1/4 Tsp Vanilla Extract

2 Tbsp canola oil 

1/8 tsp. of  your favorite baking spice (I used a premade mixture of 2 kinds of cinnamon, anise seed, allspice, mace and cardamon)

1/8 tsp. of grated orange zest

1 Cup Blueberries (I used the large ones, a mixture of large duke, bluecrop and bluejay)

Directions:
Pre-heat oven to 350 F. and spray muffin with with non stick spray.

Place all ingredients, excluding blueberries, in a food processor or blender and pulse until smooth, stirring occasionally and scraping down the sides between pulses (about 20-30 seconds total)

Once completely mixed, fold in blueberries which you have first tossed in a teaspoon or so of almond flour so the juice doesn't turn the batter too purple. Sprinkle muffins with a tiny bit of sugar and bake for 25 minutes, just until the edges are barely turning brown.  Cool on a wire rack. Makes 9 large, or 12 medium sized muffins.