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

• 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

1. Preheat your oven to 325 and line a 12 cup muffin pan with parchment liners.
2. In a large mixing bowl, whisk together the eggs, almond butter, milk, erythritol, vanilla, and lemon juice.
3. Add in the almond flour, baking soda, and salt and mix well with a spatula or spoon, don’t over-mix.
4. 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.
5. 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.
6. Once cooled, serve or store loosely covered at room temperature for up to two days, or refrigerate or freeze to keep longer.