Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well with butter or coconut oil.
- In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, and salt until well combined and no lumps remain.
- In a medium bowl, whisk together the eggs, melted butter, almond milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix—a few small lumps are fine.
- Gently fold in the blueberries, being careful not to crush them. If using frozen berries, add them directly from the freezer to prevent bleeding.
- Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
- Bake for 20-22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Storage: Keep in an airtight container at room temperature for 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Frozen Blueberries: If using frozen, do not thaw—add directly to batter to prevent purple streaks throughout.
Sweetener Swap: Allulose works well if you prefer a sweetener without a cooling effect.
Make It Dairy-Free: Substitute melted coconut oil for the butter.
