Ingredients (makes 12 muffins):
1/3 cup plus 2 tablespoons tapioca starch
1 tablespoon apple juice
1/3 cup raw sliced almonds, crushedPreheat the oven to 375. Line a muffin pan with paper liners, or grease the cups with coconut oil (I might try greasing the cups next time, because these muffins stuck to the papers a little).
Combine all ingredients except the almonds and blueberries in a food processor and pulse until smooth. Fold in the blueberries by hand.
Divide the batter evenly among the 12 muffin cups (I use an ice cream scoop to make this easy). Top each muffin with some sliced almonds. Bake for about 15 minutes, or until domed and golden and a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.