Low Carb Keto Blueberry Muffins Instructions

• Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
• In a large mixing bowl, whisk together the melted coconut oil, almond milk, and eggs, whisk for about 1 minute then mix in the stevia to the mixture, next mix in the vanilla extract.
• In a separate bowl, whisk together the almond flour, baking powder, cinnamon and salt until well combined.
• Gradually pour the dry ingredients into the wet ingredients and gently mix until just combined. Be careful not to overmix.
• Gently fold in the fresh blueberries, being careful not to crush them.
• Divide the batter evenly among the muffin cups, filling each cup about 2/3 full.
• Bake in the preheated oven for 25-30 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean.
• Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
• Once the muffins are completely cool, you can enjoy them right away or store them in an airtight container.