Gluten Free Blueberry Muffins

Instructions

1. Preheat oven to 350 degrees F. Line 10 muffin cups with paper liners and brush the liners with melted butter.
2. In a large bowl, whisk together the almond flour, baking soda and salt.
3. In a medium bowl, whisk together the eggs, xylitol and vanilla. Add the yogurt, whisking to incorporate.
4. Add the liquid mixture to the dry mixture, using a rubber spatula to incorporate.
5. Use a 4-tablespoon ice cream scoop to fill the liners almost to the top.
6. Push 2 blueberries into each muffin and place 3 more blueberries on top.
7. Bake 20-25 minutes, or until browned and set. Keep an eye on the muffins during the last few minutes – they remain pale for a long time, and when they do brown, it happens fast.
8. Cool the muffins 5 minutes in pan on a cooling rack, then transfer to cooling rack to cool 10 more minutes.
9. Keep leftover muffins in a sealed container in the fridge for a few days. Briefly warm in the microwave (5 seconds per muffin) before enjoying.