Original recipe here:

<https://www.wholesomeyum.com/recipes/keto-low-carb-paleo-blueberry-muffins-recipe-almond-flour/>

I’ve changed this recipe to accommodate my food sensitivities, but if you can tolerate the ingredients, the original recipe is wonderful, and Maya has many variations on her webpages.

I doubled the recipe to make approximately 2 dozen muffins.

Get out your cold ingredients and let them start warming up while you measure everything else.  If using dried fruit, start soaking them in the hot water.

5 cups superfine blanched almond flour
1 cup coconut sugar (or cane sugar if desired)
1 T baking powder
1/2 tsp sea salt (omit if using salted butter)

2/3 C European butter, melted, or coconut oil for dairy-free
6 large eggs, or 5 extra-large, (at room temperature)
1 T vanilla extract

Here’s where we cue the Swedish Chef:
2/3 C unsweetened almond milk (at room temperature)

1.5 C blue berries (fresh or frozen), or berries of choice, 

-or-
1 T pumpkin pie spice
1 tsp finely ground white pepper

1 C dried Zante currants or cranberries, soaked in 1/2 C near-boiling water, drained (but reserve the soaking liquid)
1/3 C Greek yogurt thinned with 1/3 C of the soaking liquid
2 tsp orange oil (not extract, I use Boyajians), or zest of 4 oranges, ~3 to 4 T of zest


Preheat the oven to 350F.  Line 2 muffin pans with silicone or parchment paper liners.

In a large bowl, stir together the dry ingredients, including the extra spices if desired.

In another bowl, beat/whisk the eggs, vanilla, melted butter or coconut oil, almond milk or thinned yogurt, and orange oil if using, until smooth.  

Add the wet ingredients to dry, stir well to incorporate, and then fold in the fruit.

Using a 1/4 C measure, fill the liners with the batter.

Place the two tins side-by-side if your oven is large enough, offset on the medium and top shelves if not.  Bake 20 minutes, switching and rotating the tins at about the 12 minute mark, until the tops are golden and an inserted toothpick comes out clean.

Place the tins on cooling racks for 5 minutes, then decant the muffins out of the silicone liners to prevent them from getting soggy.  Continue to cool the muffins on racks, and do not package them until they are fully cooled to avoid condensation.


These freeze well.