Low Carb Blueberry Muffins

Low-Carb Blueberry Muffins (Makes 6)

Dry ingredients
Almond flour 120g (about 9.5 Tbsp)
Erythritol 45g (about 4 Tbsp)
Baking powder 6g (about 1 1/4 tsp)
Pinch of salt

Wet ingredients
2 eggs (room temperature)
Heavy cream 60g (about 4 Tbsp)
Melted ghee or unsalted butter 60g (about 4 Tbsp)
Vanilla extract 1 tsp

Add-ins
Blueberries 100g (about 6.5 Tbsp)
Almond flour 1 tsp (to coat the blueberries)
(Optional) Lemon zest

Instructions
Preheat the oven to 170°C (340°F).
Wash and pat dry the blueberries completely. Coat with 1 tsp almond flour.
In separate bowls, mix dry and wet ingredients, then combine.
Gently fold in the blueberries.
Divide the batter evenly into 6 muffin cups using a #16 scoop (fill 90–95%).
Bake for 25–28 minutes or until golden and a chopstick (or toothpick) comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Baking time may vary slightly depending on your oven or air fryer model. Adjust as needed.