Blueberry Muffins

Preparation: 37 min

Preheat an oven to 350 F (180 C). Line a muffin pan with 12 muffin liners. In a large mixing bowl, stir together the almond flour, sweetener, baking powder and salt.

Mix the coconut oil into the dry ingredients. Leave the coconut oil solid at room temperature for the best mixing process. Combine until the mixture has small pea sized pieces of coconut oil running through it.

Add milk, eggs, and vanilla extract to the batter. Stir the batter completely by hand or in a stand mixer. You may still see small streaks of coconut oil in the batter, which is okay.

Fold the blueberries into the muffin batter. It may help you to freeze the blueberries before using them in the recipe. This way, they’re less likely to break and bleed into your batter.

Divide the batter across the muffin cups until they’re ¾ full or slightly more. Bake the muffins for 25 minutes or until the tops are golden and the muffins are cooked through. You can test for doneness by pushing a toothpick in the center of a muffin, checking for a clean toothpick as you remove it.

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