This is one of my favorite muffin recipes. The muffins are so moist and fluffy. It's hard to have just one. I love making these for special occasions (i.e., housewarmings).
Adding fresh fruit to recipes, is my jam. The blueberries add natural sweetness to the muffins and that beautiful color. The great thing about this recipe is that your blueberries can be fresh or frozen. I prefer fresh blueberries when possible.
Note: This recipe doesn't have preservatives, therefore, they may not last as long as store bought muffins. You can leave them on the counter for a few days, but beyond that, store them in the fridge for up to a week.
2 1/2 cup Blanched almond flour
1/2 cup Monk fruit sweetener (or any granulated sweetener)
1 1/2 tsp Baking powder (mine is gluten-free)
1/4 tsp Sea salt (optional, but recommended)
1/3 cup Coconut oil (measured solid, then melted; can also use ghee)
1/3 cup Unsweetened almond milk
3 large Eggs
1/2 tsp Vanilla extract
1 cup Blueberries
Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
In a large bowl, stir together the almond flour, monk fruit sweetener, baking powder and sea salt.
Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the tops are golden and an inserted toothpick comes out clean.
* Nutrition facts have been sourced as a courtesy. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, as these do not affect blood sugar in most people. I try to be accurate, but feel free to make your own calculations.
Total Carbs- 6g
Net Carbs- 3g
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