I made these last night and they actually came out really good.
2½cups almond flour
½tsp baking soda
¼cup maple syrup/honey
¼cup coconut milk (canned)
¾cup frozen blueberries (I prefer tiny wild blueberries)Maple sugar (for sprinkling on top)
Preheat oven to 350 and line 12 muffin cups with paper liners. In large bowl combine almond flour, salt, and baking soda and stir to combine. Add ghee, maple, coconut milk and eggs and mix well. Gently mix in blueberries. Evenly divide batter between cups and sprinkle with maple sugar (about a pinch per muffin). Bake for 25-30 minutes or until golden brown on top. Cool in pan for 5 minutes then remove to cool the rest of the way. Serve and enjoy!