Keto Blueberry Muffins

Ingredients

• 1 ½ cups almond flour
• 2 tbsp coconut flour
• 2 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ½ cup unsweetened almond milk
• ⅓ cup unsalted butter, melted (or coconut oil)
• ½ cup granular erythritol (or preferred keto sweetener)
• 1 tsp vanilla extract
• ½ cup fresh or frozen blueberries (unsweetened)

Instructions

1. Preheat oven:
   • Set to 180°C (350°F). Line a muffin tin with paper liners or grease well.
2. Mix dry ingredients:
   • In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
3. Mix wet ingredients:
   • In another bowl, whisk eggs, almond milk, melted butter, sweetener, and vanilla until smooth.
4. Combine batter:
   • Add dry ingredients to wet, stirring until just combined.
   • Gently fold in blueberries.
5. Bake:
   • Divide batter evenly into 8 muffin cups.
   • Bake for 18–22 minutes, or until a toothpick comes out clean.
6. Cool & enjoy:
   • Let muffins cool before removing from the tin to prevent breaking.

✅ Pro Tip: Toss blueberries in a teaspoon of almond flour before folding them into the batter — it prevents them from sinking.