Low Carb Blueberry Muffins

Blueberries were on sale and all I could think of was blueberry muffins.  But I need low carb and gluten free for my waistline.  Here is what I made:

Ingredients

• 2 1/2 cup Bobs Red Mill Blanched Almond Flour Super-Fine
• 
  1/2 cup Monk Fruit Sweetener
• 
  1 1/2 tsp Gluten-free baking powder
• 
  1/4 tsp Sea salt (optional, but recommended)
• 
  1/3 cup Coconut oil (measured solid, then melted; can also use butter)
• 
  1/3 cup Unsweetened almond milk (at room temperature)
• 
  3 large Eggs (at room temperature)
• 
  1/2 tsp Vanilla extract
• 
  3/4 cup Blueberries

Instructions

• Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
• In a large bowl, stir together the almond flour, erythritol, baking powder and sea salt.
  
  Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
• Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.