Ingredients
- 2 cups almond flour
- ¼ cup coconut flour
- ⅓ cup sugar-free sweetener (erythritol/monk fruit blend)
- 2 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ⅓ cup melted butter or coconut oil
- 1 tsp vanilla extract
- ¾ cup fresh blueberries
Instructions
- Preheat oven to 180°C (350°F). Line a muffin tin with paper liners.
- In a large bowl, mix almond flour, coconut flour, sweetener, baking powder, and salt.
- In another bowl, whisk eggs, almond milk, melted butter, and vanilla extract until combined.
- Add the wet ingredients into the dry ingredients and mix until a smooth batter forms.
- Gently fold in the blueberries, saving a few to place on top.
- Divide the batter evenly between muffin cups.
- Bake for 20–25 minutes until golden and a toothpick inserted in the centre comes out clean.
- Let muffins cool for 10 minutes before serving.
Nutrition Facts (Approx. per muffin)
- Calories: 180 kcal
- Protein: 6g
- Carbohydrates: 8g
- Net Carbs: 4g
- Fat: 15g
- Fiber: 4g
Storage Tips
- Store in an airtight container for up to 5 days in the fridge.
- Freeze for up to 3 months.
- Warm slightly before serving for a fresh-baked taste. 🫐✨
