Preheat oven to 180ºC (356ºF). Line a 12-hole regular sized muffin pan with regular sized muffin or cupcake liners. Set aside.
In a small mixing bowl, combine flour, cacao, baking powder, baking soda, cinnamon and salt and mix well. Set aside.
In a large mixing bowl, add coconut oil. Using a hand mixer or a stand mixer fitted with the paddle attachment, lightly beat the coconut oil until just soft. Add coconut sugar and beat on high for 1 minute.
Add eggs, almond butter and vanilla. Beat on medium speed for 10-15 seconds or until light and fluffy, scraping down the sides when needed whilst beating.
Add dry flour mixture into creamed mixture. Beat again until just combined. Do not over-mix.
Pour in milk, beat until well combined and mixture forms a soft muffin batter.
Fold through blueberries.
Spoon batter evenly amongst liners, filling each one ⅔ of the way up.
Bake for 15-18 minutes or until a skewer inserted into the middle comes out clean and the tops of the muffins spring back when touched.
Cool in pan for 5 minutes.
Remove and transfer to a wire rack to cool completely.
Serve and Enjoy.
Notes
Store muffins in an airtight container, in the pantry, for 2-3 days. *I use Bobs Red Mill 1-to-1 Gluten Free Baking Flour in my baked goods. It works perfectly as an exact swap for regular flour as a 1:1 ratio. You may also use any other gluten free all purpose flour or any regular wheat all purpose flour.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=6632