Even Better Low Carb Blueberry Muffins

I ran out of cinnamon muffins today. And there on the shelf in the fridge, none other than a small little box of fresh blueberries just screaming to be used. I do have a previous round of blueberry muffins, and they were pretty good. But it was months ago, back in amateur hour at the Miller kitchen. With my new mastery of the culinary arts, I thought I'd give it another go round.

Oh much better this time. Much much better.

Buttery, sweet, and everything my tastebuds were craving.

Without further ado:

Preheat oven to 350F and line a greased 12-piece standard muffin tin with paper liners.

2 cups Almond Flour (not meal) sifted.

2 Teaspoons baking powder

1 Stick Organic Butter (half cup) Melted

1.5 teaspoons Pure Vanilla Extract

4 Large Organic Cage-Free Eggs

1/3 cup water

1 cup fresh blueberries

1/3 cup Swerve plus 1 tablespoon (reserved)

1/4 teaspoon sea salt

Whisk the dry ingredients together in a large mixing bowl. Add the melted butter and blend well. Add Vanilla and water, and again, blend well. Now add the eggs one at a time, hand mixing. Don't use a beater. Fold in the blueberries.

Divide the batter evenly among the liners. Sprinkle a little additional Swerve on top of each muffin cup. Bake 20 minutes. Refrigerate overnight for best use. But these were actually pretty good right out of the oven too.