2 1/2 cup Almond Flour
1/2 cup Erythritol (or any granulated sweetener)
1 1/2 tsp Baking powder
1/4 tsp Sea salt (optional, but recommended)
1/3 cup Coconut oil (measured solid, then melted; can also use butter)
1/3 cup Unsweetened almond milk (at room temperature)
3 large Eggs (at room temperature)
1/2 tsp Vanilla extract
3/4 cup Blueberries
Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 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.
Makes 12 muffins; count each muffin as 4 fats.