1 cup blanched almond flour ¼ cup granulated Swerve 1 tsp baking powder 3 tbsp coconut oil, softened 3 tbsp sour cream (or unsweetened almond milk) 2 eggs ½ cup blueberries 1 tsp vanilla, optional
# Instructions
1. To start, gather all of the ingredients you need to make these keto muffins in one place. Also, preheat the oven to 350F and line a 6-hole muffin tin with paper liners. 2. Next, in a bowl, combine almond flour, Swerve, and baking powder. 3. Then add the eggs, coconut oil, sour cream, and vanilla if using, and stir well to combine. 4. Lastly, fold in the blueberries. 5. Spoon the blueberry muffin mixture into paper liners. This recipe will make six muffins. Bake the blueberry muffins for 20-22 minutes and cool on a wire rack before serving.
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# Full Recipe Here: [Keto Blueberry Muffins](https://ohsofoodie.com/keto-blueberry-muffins/)
# Ingredients
1 cup blanched almond flour
¼ cup granulated Swerve
1 tsp baking powder
3 tbsp coconut oil, softened
3 tbsp sour cream (or unsweetened almond milk)
2 eggs
½ cup blueberries
1 tsp vanilla, optional
# Instructions
1. To start, gather all of the ingredients you need to make these keto muffins in one place. Also, preheat the oven to 350F and line a 6-hole muffin tin with paper liners.
2. Next, in a bowl, combine almond flour, Swerve, and baking powder.
3. Then add the eggs, coconut oil, sour cream, and vanilla if using, and stir well to combine.
4. Lastly, fold in the blueberries.
5. Spoon the blueberry muffin mixture into paper liners. This recipe will make six muffins.
Bake the blueberry muffins for 20-22 minutes and cool on a wire rack before serving.