Sugar-Free Blueberry Muffins

Ingredients

• 250 g almond flour
• 1.5 tsp baking powder
• 1 pinch salt
• 3 eggs
• 60 g butter or coconut oil, melted
• 80 g granulated sweetener
• 120 g sour cream or full-fat yoghurt
• 1 tsp vanilla extract
• 150 g blueberries, fresh or frozen

Steps

1. 1Preheat oven to 180C/350F. Line a 12-cup muffin tin with paper cases.
2. 2In a large bowl, mix almond flour, baking powder, salt and sweetener.
3. 3In a separate bowl, whisk together eggs, melted butter, sour cream and vanilla extract.
4. 4Add the wet ingredients to the dry and stir until just combined. Do not overmix.
5. 5Gently fold in the blueberries.
6. 6Divide the batter among the muffin cups (about three-quarters full).
7. 7Bake 20 to 22 minutes until a skewer comes out clean and the tops are golden.
8. 8Cool in the tin for 5 minutes before transferring to a wire rack.