Fluffy and Juicy Keto Blueberry Muffins with Almond Flour

Preheat the oven to 180 °C and line a muffin tin with paper liners.

In a larger bowl, thoroughly mix the dry ingredients: almond flour, coconut flour, powdered erythritol, baking powder and a pinch of fine sea salt. Adding a small amount of coconut flour will absorb the excess moisture from the blueberries and prevent the baked muffins from being wet or dense in the center.

In another bowl, whisk the eggs well with a hand whisk. Add the unsweetened almond milk, melted butter, vanilla extract and grated lemon zest, and combine everything. The lemon zest will provide wonderful freshness and enhance the natural sweetness of the blueberries.

Pour the wet ingredients into the prepared dry ingredients and gently stir with a spatula until you get a uniform and smooth batter.

Gently fold most of the fresh blueberries into the prepared batter (save a few for the final garnish). Before folding in the fresh blueberries, gently toss them in a teaspoon of coconut flour, which will prevent them from sinking to the bottom of the liners during baking.

Evenly divide the batter into the 12 prepared muffin liners. Gently press a few of the reserved fresh blueberries onto the top of each muffin.

Bake in the preheated oven for 20 to 22 minutes, until the muffins turn golden yellow and a toothpick inserted into the center comes out clean.

Remove the baked muffins from the oven and let them cool in the tin for 10 minutes before serving, then transfer them to a wire rack to cool completely and develop their optimal texture.