Delicious Blueberry Muffins
Preheat the oven to 350 degrees F, place parchment papers on a multi-well muffin pan then set aside while you prepare the rest of the ingredients. Using a large mixing bowl, add in the almond flour…
- Cook30 min
- Total30 min
- Serves12
- LevelIntermediate
Ingredients
- 2 1/2 cup/280g blanched almond flour
- 1/2 cup/100g erythritol sweetener
- 1 1/2 tsp. baking powder
- 1/4 tsp. sea salt to taste
- 1/3 cup/72.67g coconut oil or butter
- 1/3 cup/83.33 ml unsweetened almond milk
- 3 large eggs
- 1/2 tsp. vanilla extract
- 3/4 cup/111g Blueberries
Method
- Preheat the oven to 350 degrees F, place parchment papers on a multi-well muffin pan then set aside while you prepare the rest of the ingredients. Using a large mixing bowl, add in the almond flour, erythritol, baking powder, and sea salt to taste then mix properly to combine. Add in the melted coconut oil, almond milk, eggs, and vanilla extract then mix again to combine.
- Fold in the blueberries, pour the batter into the cups of the muffin pan then bake in the preheated oven for about twenty to twenty-five minutes until baked through. Serve.
