Gluten Free Blueberry Muffins
Not only are these muffins gluten free, but they are also Low Carb/Keto friendly. These are a great bake ahead breakfast.
Course
Breakfast
Servings
12
Servings
Servings
12
Servings
Ingredients
2
C
Almond Flour
1
Tsp
Baking Powder
2 1/2
Tb
Stevia
1
C
Heavy Whipping Cream
2
Eggs
1/4
C
Butter
melted
1/2
C
Blueberries
1
Tsp
Vanilla
Instructions
In a mixing bowl, mix the almond flour, Stevia, and baking powder.
In a separate bowl, mix the heavy whipping cream, eggs, butter and vanilla.
Mix the wet ingredients and dry ingredients together. Gently fold in the blueberries.
Pour the batter into the lightly greased muffin tin. Bake at 350 degrees for about 10-15 minutes or until the muffins are fully cooked.