Ingredients

The following ingredients have 4 Servings
  • Avocado oil spray (for pan)
  • 4 large eggs
  • 2 tablespoons whole milk
  • 4 tablespoons unsalted butter (melted)
  • 1 tablespoon pure vanilla extract
  • 1 1/2 teaspoons stevia glycerite ((equals 1/2 cup sugar))
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1 1/2 cups blanched finely ground almond flour ((6 oz))
  • 1/2 teaspoon baking soda*
  • 1 cup fresh blueberries ((5 oz) (don't use frozen blueberries))

Instruction

  • Preheat your oven to 350 degrees F. Line 8 muffin cups with paper liners and lightly spray them with avocado oil spray.
  • In a medium bowl, whisk together the eggs, milk, melted butter, vanilla, stevia, and kosher salt.
  • Add the almond flour, whisking it until very smooth. Whisk in the baking soda.
  • Using a rubber spatula, gently fold 1/2 cup of blueberries into the batter.
  • Use an ice cream scoop to divide the batter evenly among the muffin cups.
  • Evenly scatter the remaining blueberries on top of the muffins, gently pressing them in.
  • Bake the blueberry muffins until golden and fragrant, and a toothpick inserted in the center comes out dry, about 20 minutes.
  • Remove the pan from the oven. Carefully remove the muffins from the pan. Place on a wire rack to cool for about 20 minutes before removing the paper liners and serving.