Ingredients
Method
- Preheat the oven to 350’ F.
- Line a 12 cup muffin pan with paper liners.
- In a large bowl blend together the almond flour, Swerve, baking powder, baking soda, salt, oil, milk eggs, and vanilla until combined.
- Gently fold in the blueberries and scoop an equal amount of batter into each liner.
- Bake at 350’F for about 18 to 20 minutes.
- Let the muffins cool before serving. These can be stored for a couple days in the fridge or a couple months in the freezer. Enjoy!