Lower Carb Blueberry Muffins

• 2 1/2 cups super fine blanched almond flour
• 1/2 cup Truvia baking blend
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/3 cup stick butter, melted
• 3 large eggs, beaten
• 1/3 cup unsweetened almond milk
• 1/2 tsp. vanilla
• 1 - 6 oz. package fresh blueberries

Preheat oven to 350F.  Line a muffin tin with 9 parchment paper muffin liners.

In a large bowl whisk together the almond flour, Truvia, baking powder and salt.  Stir in the melted butter, eggs, milk and vanilla.  Whisk everything together evenly.  Carefully fold in the blueberries.

Distribute the batter evenly among the 9 parchment muffin cups.

Bake for 30 minutes, until the tops are golden and a toothpick inserted comes out clean.

Enjoy!