2 1/2 cups blanched almond flour
1/3 cup sweet leaf sugar/ stevia blend
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup ghee or butter(melted)
1/3 cup unsweetened almond milk(room temp)
3 large eggs, room temperature
1 tsp almond extract
1 cup blueberries (dust with almond flour before adding)
Crumb Topping (Optional)
Yield: 12-14 muffins
1. Preheat the oven to 350F. Combine the almond flour, sugar, baking powder and sea salt in a mixing bowl and stir to combine. In a separate bowl, mix the butter, milk, eggs and almond extract and whisk to combine.
2. Add the wet ingredients to the dry ingredients and stir until well combined. Gently fold in the blueberries and spoon the mixture equally into the baking cups or liners.
3. If using the optional crumb topping, combine the coconut palm sugar, almond flour and ghee in a small bowl and mix with a fork until crumbly. Sprinkle over the muffins before baking.
4. Place the muffins in the oven and bake for 18 minutes or until done. Remove from oven and allow to cool for about 10 minutes before serving.