Sugar-Free Blueberry Muffin Recipe

Preheat oven to 350°F and line a muffin tin with paper liners.

In a bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.

In a separate bowl, beat eggs and stir in almond milk, melted coconut oil, and vanilla extract.

Add dry ingredients to wet ingredients and mix until well combined.

Gently fold in blueberries.

Spoon batter into muffin cups, filling each about 3/4 full.

Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

Let muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.