DirectionsStep1Preheat oven to 350o Fahrenheit. Prepare a muffin pan by lining with muffin papers or greasing with coconut oil.Step2In a medium bowl, whisk together almond flour, salt, baking powder, and granulated sweetener until completely combined.Step3Whisk in the avocado oil. Mixture will appear mealy.Step4In a separate bowl, whisk together eggs, almond milk, and vanilla extract.Step5Pour egg mixture into the dry ingredients and stir together.Step6Stir in blueberries.Step7Spoon batter into the prepared muffin pan, filling each cavity 2/3 to 3/4 of the way full.Step8Bake for 25-30 minutes or until the tops spring back when lightly touchedIngredientsIngredients2 ½ cupsSuper Fine Almond Flour½ teaspoonSea Salt1 teaspoonGrain-Free Baking Powder⅓ cupErythritol Blend (granulated stevia/Pyure Blend)¼ cupAvocado Oil4 Pasture-Raised Eggs¼ cupUnsweetened Almond Milk1 teaspoonVanilla Extract½ cupFresh BlueberriesSee moreNutritionalNutritional204 Calories18 gTotal Fat62 mgCholesterol6 gCarbohydrate141 mgSodium7 gProteinFrom simplysohealthy.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Low-Carb Blueberry Muffins
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WEBDec 2, 2020 · Add in the remaining ingredients, except for the blueberries and combine using a hand mixer or a whisk until uniform in consistency …
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WEBFeb 19, 2019 · Preheat oven to 350 F. Line a muffin pan with 6 silicone or parchment paper liners. Lightly grease liners with nonstick cooking spray to ensure no sticking. In a large mixing bowl, whisk together the eggs, …
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