KETO LOW CARB PALEO BLUEBERRY MUFFINS RECIPE WITH ALMOND FLOUR

Is there anything better than a delicious bakery-style blueberry muffin? I created these low carb paleo blueberry muffins with almond flour as a tribute to the ones I used to love. And, dare I say it, they are pretty much just as good.

Before I went low carb and gluten-free, they were probably my favorite item ever to get from a coffee shop or bakery. I would even pretend that they were healthy blueberry muffins, just because they had blueberries in them. Ha. That’s more than a stretch, with all the sugar and wheat.

The good news is, it’s so easy to make your own keto paleo blueberry muffins – no sugar crash needed!

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 Egg
• 1/2 tsp Vanilla extract
• 3/4 cup Blueberries

INSTRUCTIONS

1. More TIPS about this recipe in the post above! 
2. Check below for the recipe video (if any) and nutrition info.
3. Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 12 silicone or parchment paper muffin liners.
4. In a large bowl, stir together the almond flour, erythritol, baking powder and sea salt.
5. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
6. Distribute the batter evenly among the muffin cups. Bake for about 20 minutes, until the top is golden and an inserted toothpick comes out clean.
7. ...................................

for full recipes please see : www.wholesomeyum.com

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