Blueberry Muffins - Low Carb (Easy)

Ingredients

• 3 Eggs - room temperature
• 1/4 cup Unsalted butter melted and cooled to room temp
• 2 tablespoon coconut or almond milk
• 1 tablespoon Pure Vanilla extract
• 1/3 cup sugar substitute Erythirol if possible
• 1/2 teaspoon Baking powder
• 1/2 cup fresh blueberries
• 1/2 cup coconut flour

Instructions

1. Heat oven to 375 F
2. Line 6 muffin cups with paper liners
3. IN LARGE BOWL, whisk together eggs, butter, milk and vanilla extract until thoroughly combined.
4. IN MEDIUM BOWL, whisk together flour, salt, sweetener and baking powder,
5. Add blueberries to dry ingredients and toss until coated
6. FOLD dry ingredients into wet ingredients
7. Let batter rest for 5 minutes
8. With Ice cream scoop, fill each muffin cup evenly with batter
9. Bake 18-20 minutes until tops spring back when touched
10. Let cool, in pan 10 minutes then transfer muffins to cooling rack
11. Store cooled muffins in a ziploc bag or sealed container in the fridge and eat within a week.