====== Name ======

Reference: https://www.paleorunningmomma.com/keto-blueberry-muffins-paleo/#wprm-recipe-container-25710

===== Ingredients =====

  * 3 eggs room temp
  * 1/2 cup smooth almond butter (a drippier one is best for this recipe)
  * 2 Tbsp dairy-free milk almond or coconut
  * 2 Tbsp melted coconut oil
  * 1/4 cup golden monkfruit
  * 2 tsp pure almond extract
  * 1 Tbsp lemon juice
  * 1 1/4 cups blanched almond flour
  * 3/4 tsp baking soda
  * 1/4 tsp sea salt
  * 1 cup blueberries divided

===== Directions =====
  - Preheat your oven to 325 and line a 12 cup muffin pan with parchment liners.
  - In a large mixing bowl, whisk together the eggs, almond butter, milk, erythritol, vanilla, and lemon juice.
  - Add in the almond flour, baking soda, and salt and mix well with a spatula or spoon, don’t over-mix.
  - Fold in 2/3 of the blueberries, then spoon batter into muffin liners to make 12 muffins. Add remaining blueberries to the top of the batter.
  - Bake in the preheated oven for 18-20 minutes or until tops are browning and a toothpick inserted near the center of one comes out clean. Allow to cool in pan for 5 minutes, then transfer to wire racks to cool completely.  
  - Once cooled, serve or store loosely covered at room temperature for up to two days, or refrigerate or freeze to keep longer.