Low Carb Blueberry Muffins - Keto

Recipes from self isolation!
While we re really well stocked for for, I'm aware of the need to use what we have on hand. My blueberry bushes still have fruit and it needed to be well used.
I picked lots of them and used them in this recipe.
It is a make again recipe! I made a double recipe and ate way more than I should have yesterday.
I used a med sized muffin tin and the double recipe made about 18. I filled them 3/4 of the way up the tin as you would with non keto muffins and think they could have been filled a bit more.
When cooked they reached the top of the muffin case.

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 (sugar substitute)

70 grams fresh blueberries

1 tsp vanilla extract

1/4 tsp Pink Himalayan Salt

Instructions:

• Grease a muffin tin or line it with muffin cups (and grease those if not suing parchment paper cups) and preheat your oven to 350 degrees F.
• In a large mixing bowl melt the butter in the microwave.
• Add in the remaining ingredients, except for the blueberries and combine using a hand mixer or a whisk until uniform in consistency (as seen in video).
• Gently fold in your fresh blueberries.
• Evenly divide the batter throughout 8 muffins and bake for 22-25 minutes.
• Allow to cool for 5-10 minutes prior to handling. 
• 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!

Nutrition Facts

Low Carb Blueberry Muffins

Amount Per Serving

Calories 154 Calories from Fat 117

% Daily Value*

Fat 13g20%

Carbohydrates 4g1%

Fiber 1g4%

Protein 4g8%