Keto Blueberry Muffins

Ingredients:

• 1 and ½ cups almond flour
• ⅓ cup granulated erythritol (or preferred keto sweetener)
• 1 tsp baking powder
• ¼ tsp salt
• 2 large eggs
• ¼ cup melted butter (or coconut oil)
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• ½ cup fresh blueberries (you can use frozen too, just don’t thaw)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with 8-9 liners or grease it well.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. In another bowl, beat the eggs, then add melted butter, almond milk, and vanilla. Mix well.
4. Combine the wet ingredients with the dry ingredients. Stir until just mixed (don’t overmix!).
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin cups, filling each about ¾ full.
7. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let them cool for 10–15 minutes before removing from the tin (they firm up as they cool).