These Low Carb Sugar Free Keto Blueberry Muffins with Almond Flour are SO tender and moist you'll never believe they are healthy and gluten free! Perfect for breakfast or snacks!
Preheat your oven to 350 degrees and spray a muffin pan with oil spray. ***READ NOTES
In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt and baking soda. Set aside.
In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil, eggs, applesauce and vanilla until well blended.
Stir in the almond flour mixture, along with the blueberries until well combined. Let the batter stand for 5 minutes so the coconut flour can begin to absorb the moisture.
Divide by 12 muffin cavities (I like using a big ice cream scoop so that the muffins cook up with really domed tops!) and bake until very golden brown and a toothpick inserted in the center comes out clean, about 24-25 minutes.
Let cool for 15 minutes. Then, gently run a knife around the edges of each muffin to loosen them. Then, let cool COMPLETELY in the pan before trying to take them out.
*As with all GF baking, please weigh your flour to ensure results
**I like to try to use small blueberries so there is a good ratio of blueberries to batter in each muffin!
***I tried rubbing my pan with coconut oil and the muffins did not work, they stuck. So, use a spray. Or use silicone muffin pans!