BLUEBERRY MUFFINS LOW CARB

INGREDIENTS

• 1 cup almond flour
• 2 tsp baking powder
• 1/four cup butter, melted
• 2 tbsp almond milk
• 2 large eggs
• 1/four cup erythritol
• 20 drops liquid stevia
• 70 grams sparkling blueberries
• 1 tsp vanilla extract
• 1/four tsp red salt

INSTRUCTIONS

1. Grease a muffin tin or line it with muffin cups (and grease the ones if now not suing parchment paper cups) and preheat your oven to 350 degrees F.
2. In a massive mixing bowl soften the butter in the microwave.
3. Add within the closing elements, besides for the blueberries and integrate using a hand mixer or a whisk until uniform in consistency (as visible in video).
4. Gently fold on your fresh blueberries.
5. Evenly divide the batter at some stage in eight muffins and bake for 22-25 mins.
6. Allow to chill for 5-10 mins prior to managing. 
7. Best stored in a zip pinnacle bag or air tight box in the refrigerator up to five days. Enjoy with some butter for a fast clutch and cross breakfast!

Source : https://www.ketoconnect.net/low-carb-muffins