Description
Delightful low-carb muffins filled with juicy blueberries, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it.
- In a large bowl, combine almond flour, erythritol, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until just combined; gently fold in blueberries.
- Divide the batter among the muffin cups and bake for 18-20 minutes, until a toothpick comes out clean.
- Cool in the tin for a few minutes before transferring to a wire rack.
Notes
Serve warm with butter; enjoy with coffee or as a snack. Store in an airtight container for up to 3 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg