Blueberry Muffins
Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners.
- Cook40 min
- Total40 min
- Serves2
- LevelIntermediate
Ingredients
- 130gr\4.5oz wholesome yum blanched almond flour
- 65gr\2.2 oz eaythritol (or any granulated sweetener)
- half tsp. gluten-free baking powder
- pinch sea salt (optional, but recommended)
- 45gr\1.5oz coconut oil (measured solid, then melted; can also use butter)
- 45gr\1.5oz unsweetened almond milk (at room temperature)
- 3 large уggs (at room temperature)
- half tsp. vanilla extract
- 95gr\3.3oz Blueberries
Preparation
- Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners.
- In a large bowl, stir together the almond flour, erythritol, 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 top is golden and an inserted toothpick comes out clean.
