Almond-Flour Blueberry Muffins

These blueberry muffins use almond flour, eggs, butter, and heavy cream. The recipe makes six muffins.

Ingredients

• 1 cup almond flour
• 2 tablespoons Lakanto
• ½ teaspoon baking powder
• 2 eggs
• ¼ cup butter, melted
• ¼ cup heavy cream
• ½ cup fresh blueberries
• 6 paper or silicone muffin liners

Instructions

1. Preheat the oven to 350°F. Line a six-cavity muffin pan with paper or silicone liners.
2. Mix the almond flour, Lakanto, and baking powder in a bowl.
3. In a stand mixer, combine the eggs, melted butter, and heavy cream.
4. Stir the dry ingredients into the wet mixture until fully combined. Fold in the blueberries.
5. Divide the batter evenly among the six cavities.
6. Bake for 20 minutes, until cooked through and the centers reach 160°F (71°C).
7. Cool slightly in the pan, then transfer the muffins to a wire rack.
8. Let the muffins cool completely before storing.

Yield

Makes 6 muffins.

Storage

Keep the cooled muffins in an airtight container for up to 3 days.