Blueberry Muffins With Almond Flour



  • 4 ounces (about 1 cup) blanched almond flour
  • 2 1/2 ounces (5 tablespoons) heavy cream
  • 1 1/2 ounces (about 1/3 cup) fresh blueberries
  • 1 ounce (about 2 tablespoons) swerve sweetener
  • 1 large egg lightly beaten
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • nonstick cooking spray for greasing liners


  1. Position a rack in the center of the oven. Preheat to 350 F. Prepare a muffin tin fitted with 4 liners. Grease with nonstick cooking spray.
  2. In a bowl, add dry ingredients (almond flour, sweetener, baking powder, salt). Whisk until well-mixed.
  3. Add heavy cream and beaten egg to the bowl. Stir together until well-mixed. The batter should be thick, but should fall off a mixing spoon when lifted up. If too thick, add another tablespoon of heavy cream.
  4. Gently fold in blueberries until well-distributed in the batter.
  5. Divide the batter among 4 muffin liners, filling each all the way to the top. Smooth the top with a spatula.
  6. Bake at 350 F until the tops are golden, about 25 minutes. A toothpick inserted in the center should come out clean or with a few dry crumbs. Let them cool a bit before serving.

Detailed recipe and credit:
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