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Almond flour blueberry muffins
Prep Time
2 hrs 15 mins
Cook Time
22 mins

Although these blueberry muffins are healthy, low carb and diabetic friendly, the only thing you'll remember is how delicious they are.

Course: Breakfast, Dessert, Snack
Cuisine: American, Canadian, North American
Keyword: almond flour muffins, blueberry muffins
Servings: 12 muffins
  • 2 1/4 cups blanched almond flour
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/3 cup monk fruit and erythritol granular sugar blend
  • 1/3 cup butter partially melted (not liquid or hot)
  • 3 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1 1/4 cups wild blueberries
  1. Pre-heat the oven to 350 ºF.
  2. Line a 12 muffin pan with paper liners.
  3. In a medium sized bowl, combine the flour, baking powder and salt.
  4. Use a stand mixer bowl or hand mixer to beat the butter and sugar on medium high for about 3 minutes.
  5. Continue to beat while adding one egg at-a-time and then the vanilla. Continue beating for another 2 minutes.
  6. Pour the butter/egg mixture over the flour mixture and combine well using a spatula.
  7. Add 1 cup of blueberries and mix well with the spatula.
  8. Divide the batter evenly between all 12 liners. Use a soup spoon to scoop the batter and another spoon to help drop the batter into each liner.
  9. Use the remaining 1/4 cup of blueberries to add a few blueberries to the top of the batter in each liner.

  10. Place the pan on the middle rack of the oven and bake for 22 minutes, or until the muffin tops have a light golden colour.
  11. Let the muffins cool in the pan for about 10 minutes and then transfer the muffins to a cooling rack to finish cooling completely.
  12. Enjoy!
Recipe Notes

Feel free to replace the blueberries with chopped walnuts, pecans or other berries.