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Blueberry Muffins Recipe

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This recipe for Blueberry Muffins, by , is from The Wilke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Keto Connect

Category:
Category:

Ingredients:  
Ingredients:  



1 cup almond flour
2 tsp baking powder
1/4 cup butter, melted
2 tbsp almond milk
2 large eggs
1/4 cup erythritol
20 drops liquid stevia
70 grams fresh blueberries
1 tsp vanilla extract
1/4 tsp Pink Himalayan Salt

Directions:
Directions:
1. Grease a muffin tin or line it with muffin cups (and grease those if not using parchment paper cups) and preheat your oven to 350 degrees F.
2. In a large mixing bowl melt the butter in the microwave.
3. Add in the remaining ingredients, except for the blueberries and combine using a hand mixer or a whisk until uniform in consistency
4. Gently fold in your fresh blueberries.
5. Evenly divide the batter throughout 8 muffins and bake for 22-25 minutes.
6. Allow to cool for 5-10 minutes prior to handling.
7. Best stored in a zip top bag or air tight container in the fridge up to 5 days. Enjoy with some butter for a quick grab and go breakfast!

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:

Calories 154kcal
Net Carbs: 3g Serving Size: 1 Blueberry Muffin

 

 

 

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