Almond Flour Blueberry Muffins

Whoever thought healthy snacking could include blueberry cupcakes? These were scrumptious and filling!

Ingredients:

• 2 1/2 cups blanched almond flour
• 1/2 cup erythritol (or any granulated sweetener) OR 2 tbsp raw honey
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup coconut oil (measured solid, then melted; can also use butter)
• 1/3 cup unsweetened almond milk
• 3 large free range eggs
• 1/2 tsp vanilla extract
• 3/4 cup blueberries

To make:

• Preheat the oven to 180 degrees C. Line a muffin tin with 10 or 12 silicone or parchment paper muffin liners.
• In a large bowl, mix the almond flour, erythritol/honey, baking powder and sea salt.
• Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
• Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.