Keto Blueberry Muffins

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.

In a separate medium bowl, whisk together the melted butter, eggs, almond milk, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

In a small bowl, toss the fresh blueberries with 1 tablespoon of almond flour. This helps prevent them from sinking to the bottom.

Gently fold the floured blueberries into the muffin batter.

Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.

Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.