Yield: 10 muffins
- 1 tablespoon melted unsalted butter for muffin pan
- 2 cups Honeyville Blanched Almond Flour, Super Fine Grind
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 3 large eggs, lightly beaten
- ½ cup xylitol (Why I believe xylitol is safe)
- 2 tablespoons vanilla extract
- ½ cup plain, full-fat Greek yogurt
- 3 oz fresh blueberries
- Preheat oven to 350 degrees F. Line 10 muffin cups with paper liners and brush the liners with melted butter.
- In a large bowl, whisk together the almond flour, baking soda and salt.
- In a medium bowl, whisk together the eggs, xylitol and vanilla. Add the yogurt, whisking to incorporate.
- Add the liquid mixture to the dry mixture, using a rubber spatula to incorporate.
- Use a 4-tablespoon ice cream scoop to fill the liners almost to the top.
- Push 2 blueberries into each muffin and place 3 more blueberries on top.
- 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.
- Cool the muffins 5 minutes in pan on a cooling rack, then transfer to cooling rack to cool 10 more minutes.
- 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.
Nutrition Per Serving
Serving size: 1 muffin; Calories: 208; Fat: 14g; Carbohydrates: 12g; Sugar: 1g;Sodium: 189mg; Fiber: 3g; Protein: 8g