Low-Carb Blueberry Muffins

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1 ¾ cups almond flour ¼ cup coconut flour 1 tablespoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 1 cup blueberries 3 large eggs ½ cup reduced-fat milk ⅓ cup plus 2 tablespoons light brown sugar ¼ cup avocado oil 1 ½ teaspoons vanilla extract

Ingredients

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Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.

INSTRUCTIONS

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Sift almond flour, coconut flour, baking powder, baking soda and salt together in a large bowl. Add blueberries and toss to coat. Whisk eggs, milk, brown sugar, oil and vanilla in a medium bowl.

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Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about 1/4 cup batter per cup).

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Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes.

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Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.     Enjoy

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