These easy, low-carb keto blueberry muffins are incredibly healthy and so delicious, you won’t be able to resist!
INGREDIENTS
- 1 cup fine almond flour
- 4 tbsp powdered erythritol (or 3 tbsp sugar or stevia equivalent)
- 1/4 cup milk of choice
- 1 large egg (or a flax egg for a vegan option)
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 2/3 cup blueberries
- Optional: A pinch of cinnamon or cardamom
INSTRUCTIONS
For a lighter texture, mini muffins work best, but you can also make regular-sized muffins if preferred. This recipe makes 4 regular-sized muffins.
- Preheat your oven to 350°F. Line or generously grease a mini muffin tin.
- In a bowl, whisk together the dry ingredients. Then, mix in the wet ingredients, excluding the blueberries.
- Fill the muffin cups halfway with batter, place a few blueberries on top of each, then cover with more batter. Alternatively, you can press a few berries into the tops after filling the cups.
- Bake for 13 minutes on the center rack (or 17-18 minutes for regular-sized muffins).
- Remove from the oven and let them cool for 10 minutes to firm up.
- Run a knife around the edges to release them from the pan, or if using liners, let them sit for a day, making them easier to peel off. Enjoy!
