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Keto Blueberry Muffins
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Description
Need a fresh start to the day? How about Keto Blueberry Muffins made with nutty almond flour and fresh blueberries? These muffins are easy to make and can be meal prepped on Sundays for healthy breakfasts all week. Gluten-free, whole30, paleo, keto, and dairy-free.
Ingredients
- 2-½ cups Almond Flour
- ⅓ cups Sweetener Of Choice
- 1 Tablespoon Bakind Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 3 Eggs
- ½ cups Melted Butter, Cooled
- 1 teaspoon Vanilla
- ½ teaspoons Almond Extract
- ⅓ cups Almond Or Coconut Milk
- ⅓ cups Dried Blueberries
- ½ cups Fresh Blueberries
Preparation
Preheat oven to 350ºF. Spray muffin tin with cooking spray.
Whisk almond flour, sweetener, baking powder, baking soda and salt. Add eggs, melted butter, extracts, and milk. Stir well. Add dried and fresh blueberries. Stir well.
Use an ice cream scoop to fill muffin cups 3/4 full. Bake for 20–25 minutes or until cooked through. Top with almond or peanut butter for a special treat!
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