Keto Blueberry Muffins (Heavenly!)

These keto blueberry muffins taste absolutely heavenly! Especially warm with some melted Kerrygold butter. Yum!!! I personally like making them with frozen blueberries because the extra moisture spreads the blueberry flavor throughout the muffin. These are so good, I made them three times in one week! Good thing we got the almond flour in bulk! And the best part is, they're healthy and you can have them without feeling guilty! I'm thoroughly convinced these are just as good, if not better than non-Keto muffins! I have also attempted to use tart cherries instead of the blueberries. They are still good, but a little tart for my taste.

Ingredients:

• 2 1/2 cup Almond Flour 

• 1/3 cup Monk Fruit Sweetener (We use Lankanto sweetener)

• 1 1/2 tsp Baking Powder

• 1/2 tsp Baking Soda

• 1/2 tsp Salt

• 1/3 cup melted Butter

• 1/3 cup Unsweetened Almond Milk

• 3 large Eggs

•  1 tsp Vanilla Extract

• 2/3 cup fresh or frozen Blueberries

Directions:

• Preheat oven to 350 degrees Fahrenheit, and set cupcake liners in a pan.

• Melt the butter in the saucepan. In a medium sized bowl, combine all the dry ingredients. When the butter is melted, add the wet ingredients and gently mix.

•  Fold the blueberries into the batter. When this is done, fill the cupcake liners about 3/4 of the way. (They rise a little) Put the pans in the oven and bake for about 20 to 30 minutes or until golden brown. Wait a couple minutes to let them cool, then serve!