Yields 12 muffins
- 3 cups almond flour
- 1/2 cup natural sweetener (we use a blend of erythritol and oligosaccharides)
- 4 oz sour cream
- 4 large eggs
- 1 1/2 cups fresh blueberries
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- pinch of salt
- Preheat oven to 325 degrees
- Mix all dry ingredients and set aside
- With a hand mixer or blender, mix sour cream and eggs until smooth
- Add in vanilla extract
- Mix wet ingredients and dry, being careful not to leave any lumps
- Fold in the blueberries
- Line muffin tin with liners
- Spread batter between the liners and bake for 30-35 min, or until firm to touch, let them cool.
- Eat the goodies right away, or store them in the fridge for up to 1 week
- Calories: 230kcal
- Total fat: 19g
- Total Carbohydrate: 21g
- Total dietary fiber: 5g
- Erythritol: 11g
- Net Carbohydrate: 4g
- Protein: 9g