Ingredients:

2 1/2 cups Almond Flour

1/2 cup Allulose

1/2 tablespoon Baking Powder

1/4 teaspoon Sea Salt

1/3 cup Unsalted Butter (melted)

1/3 cup Unsweetened Almond Milk

3 Large Eggs

1/2 teaspoon Vanilla Extract

3/4 cup Fresh Blueberries

Sweet Blue Berry Muffins

Instructions:

1. Preheat your oven to 350°F (177°C). Line a muffin tin with 10–12 silicone or parchment liners.
   (Choose 10 liners for fuller muffins with a dome top, or 12 for a slightly lighter portion.)

2. In a large mixing bowl, combine the dry ingredients: almond flour, Keystone Pantry allulose, baking powder, and sea salt.
   (Mixing the dry ingredients first ensures even distribution of leavening and sweetness.)

3. Add the wet ingredients: Pour in the melted butter, almond milk, eggs, and vanilla extract. Stir until fully combined into a smooth batter.

4. Gently fold in the blueberries, being careful not to overmix.
   (This keeps the berries intact and prevents purple streaks.)

5. Distribute the batter evenly among the prepared muffin cups.

6. Bake for 20–25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.

7. Cool for 5–10 minutes before serving. Enjoy warm or store for up to 5 days in the fridge.