INGREDIENTS:

• 2 1/2 cup Blanched almond flour
• 1/2 cup Erythritol (or any granulated sweetener)
• 1 1/2 tsp Gluten-free 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
• 3 large Eggs
• 1/2 tsp Vanilla extract
• 3/4 cup Blueberries

INSTRUCTIONS:

1. Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
2. In a large bowl, stir together the almond flour, erythritol, baking powder and sea salt.
3. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
4. 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.

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Source:wholesomeyum.com