Ingredients
2 cups almond flour
1 cup fresh blueberries
3 eggs
1/4 cup almond milk
1/4 cup melted butter
1/2 cup powdered erythritol
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract
Instructions
Preheat oven to 350°F (175°C). Line a 12-muffin tin with paper liners.
In a large mixing bowl, whisk together almond flour, baking powder, salt, and powdered erythritol.
In another bowl, beat eggs. Stir in almond milk, melted butter, vanilla extract, and almond extract until well combined.
Gradually add the wet ingredients into the dry ingredients, mixing until just combined. Gently fold in fresh blueberries.
Divide batter evenly among the prepared muffin cups. Fill each about 3/4 full.
Bake for 22 minutes or until a toothpick inserted into the centers comes out clean. Let cool slightly before removing from the tin.
Notes
Ensure blueberries are fresh and not too wet to avoid reducing the muffins’ structure.
For best results, serve muffins at room temperature.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Can be frozen for up to 2 months. Freeze baked and cooled muffins in a single layer inside a freezer-safe bag.
- Prep Time: 15
- Cook Time: 22
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 1g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg