yield: 12 muffins (2 per serving)
prep time: 10 minutes
cook time: 30 minutes

I used to buy those little packages of Martha White muffin mix. We thought we loved them, but this keto version beats those muffins by a mile! This recipe keeps the carbs low by using only a half cup of blueberries, but these muffins taste just right.

• 1½ cups finely ground blanched almond flour
• ½ cup granular erythritol
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup sour cream
• ½ teaspoon vanilla extract
• ½ cup fresh blueberries

1. Preheat the oven to 350°F. Grease a standard-size 12-well muffin pan.
2. In a small bowl, whisk together the almond flour, erythritol, baking powder, and salt.
3. In a medium-sized bowl, whisk the eggs, then stir in the sour cream and vanilla extract. Slowly add the flour mixture, stirring until well blended. Gently stir in the blueberries.
4. Pour the batter into the prepared muffin pan, filling each well about three-quarters full. Bake for 25 to 30 minutes, until the tops are lightly browned and a toothpick or tester inserted in the middle of a muffin comes out clean.
5. Allow the muffins to cool completely before removing them from the pan. Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Notes:

Using silicone muffin cups is my favorite way to ensure that these muffins don’t stick.