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