KETO BLUEBERRY MUFFINS

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease each muffin cup with coconut oil or cooking spray.
2. In a large mixing bowl, combine the dry ingredients – almond flour, coconut flour, erythritol, baking powder, and salt. Whisk together until well combined.
3. In a separate bowl, whisk together the wet ingredients – eggs, almond milk, melted coconut oil (or butter), and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until you have a smooth batter.
5. Gently fold in the fresh blueberries, being careful not to overmix the batter.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake the muffins in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious Keto Blueberry Muffins! These muffins are low-carb and keto-friendly, making them a great option for a quick breakfast or a satisfying snack. Store any leftovers in an airtight container at room temperature for up to a few days or refrigerate for longer shelf life.