Ingredients
- 2 1/2 cups blanched almond flour
- 1/2 cup granulated erythritol
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, melted (or 1/3 cup coconut oil, melted)
- 1/3 cup unsweetened almond milk
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup blueberries
Instructions
- Preheat oven to 350 degrees F. Line a traditional muffin pan with 12 liners.
- In a large bowl, stir together the almond flour, erythritol, baking powder, and salt. If desired, remove a few teaspoons of the almond flour mixture and add it to the blueberries; toss to coat. Set aside. Coating the blueberries in the dry ingredients will help keep them from sinking in the muffins.
- Add the melted butter, almond milk, eggs, and vanilla to the almond flour mixture. Stir until combined. Fold in the blueberries.
- Portion batter evenly into the 12 prepared muffin liners. Bake for around 20 minutes, until the edges are golden brown and a toothpick inserted into the center comes out clean.
Air Fryer Instructions:
- Fill 12 silicone muffin liners and bake for 10-12 minutes at 330˚F/165˚C or until internal temperature reads 180˚.
Notes
Use fresh or frozen blueberries. Do not thaw the frozen blueberries though. For dairy-free version, use coconut oil in place of butter.