Learn how to make tender and delicious keto blueberry muffins are very low in carbs. These muffins are freezer friendly and take less than 30 minutes to make.
Preheat the oven to 350°F/ 180°C. Line a muffin pan with six parchment paper muffin liners.
In a large bowl combine the almond flour, erythritol, baking powder.
Combine the wet ingredients with the eggs, softened (melted) coconut oil, coconut milk, and vanilla extract. Slowly fold in the fresh or frozen blueberries.
Evenly distribute the batter among the muffin cups.
Bake for 18-20 minutes into the preheated oven or until the top is firm.
Let the muffins cool down for a few minutes. Enjoy!