Keto Blueberry Muffins

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

In a mixing bowl, whisk together the almond flour, erythritol, baking powder, and salt until well combined.

In a separate bowl, whisk together the melted butter, eggs, unsweetened almond milk, and vanilla extract until the mixture is smooth.

Pour the wet ingredients into the dry ingredients and stir until a thick muffin batter forms.

Gently fold in the fresh or frozen blueberries into the muffin batter.

Divide the muffin batter evenly among the prepared muffin cups, filling each cup about 3/4 full.

Bake in the preheated oven for 20-25 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean

Allow the Keto Blueberry Muffins to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.

Enjoy your delicious Keto Blueberry Muffins as a low-carb breakfast or snack.