Directions
Preheat your oven to 350°F / 175°C and line a 10-cup muffin tin with paper liners.
In a large mixing bowl, use an electric mixer to beat the 2 eggs and granulated sweetener on high speed for 3-5 minutes, until the mixture is light and fluffy.
Add the almond flour, baking powder, almond butter, almond milk, and flaxseed meal.
Pour in the melted butter, olive oil, and vanilla extract.
Stir with a spatula until just combined.
Gently fold in the fresh blueberries and ½ cup of slivered almonds. Be careful not to overmix.
Divide the batter evenly among the prepared muffin cups and top with additional slivered almonds.
Bake for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy!
Toss the blueberries in 1 teaspoon (5 ml / 0.2 fl oz) of almond flour before folding them in to prevent them from sinking to the bottom of the muffins.
Do not overmix the batter after adding the dry .
Mix only until just combined to ensure a tender, fluffy texture.
