These blueberry muffins are easy to make and they are a delicious keto snack for anytime. They are made with almond flour, they are sugar free and gluten free. I usually substitute healthy sweeteners like stevia, erythritol (monk fruit sweetener) or xylitol (birch tree bark extract).
2 and 1/2 cup of blanched almond flour
1/2 cup of healthy sweetener
1/3 cup or 5 1/2 tablespoons of melted butter
1/3 cup of heavy cream
3 large eggs
1 teaspoon of vanilla extract
Salt to taste
1 cup of fresh blueberries
Preheat oven to 350 degrees
Prepare a tray with 12 muffin tins.
In a big blender jar add 3 eggs, vanilla sugar and cream and beat them well, now add the almond flour, salt, baking powder, melted butter and beat everything together till they are all mixed well.
Pour the batter into a deep mixing bowl and add the fresh blueberries and fold them well into the mixture. Keep a few blueberries to arrange on the top of the muffins.
Fill the 12 muffin tins with the mixture, and place one or two blueberries on the top of the muffins, and place them in the preheated oven and bake for 25 minutes.
Remove when they are completely cooled. Enjoy!