Keto Lemon Blueberry Muffins

Keto Lemon Blueberry Muffins
 Makes: 9–12 muffins
 Time: ~30–35 minutes
 Ingredients
Dry Ingredients:
2 cups almond flour
1/3 cup keto-friendly sweetener (erythritol or monk fruit)
1 tsp baking powder
1/4 tsp baking soda
Pinch of salt
Wet Ingredients:
3 large eggs
1/3 cup melted butter (or coconut oil)
1/4 cup unsweetened almond milk
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
Add-ins:
3/4–1 cup fresh or frozen blueberries
 Instructions

1. Prep
   Preheat oven to 180°C (350°F).
   Line a muffin tin with paper liners or grease well.
2. Mix dry ingredients
   In a bowl, whisk almond flour, sweetener, baking powder, baking soda, and salt.
3. Mix wet ingredients
   In another bowl, whisk eggs, melted butter, almond milk, lemon juice, zest, and vanilla.
4. Combine
   Pour wet ingredients into dry ingredients.
   Mix until a smooth batter forms.
5. Add blueberries
   Gently fold in blueberries (don’t overmix).
6. Bake
   Divide batter into muffin cups (about 3/4 full).
   Bake for 20–25 minutes, until tops are golden and a toothpick comes out clean.
7. Cool
   Let cool for 10 minutes before serving.