Low Carb Blueberry Muffins - cooking recipe

Ingredients

2 cups almond meal (or use a mixture of almond and walnut meal)
2 teaspoons baking powder
1 tablespoon coconut oil
3 egg whites
1/4 teaspoon stevia or 1/4 teaspoon artificial sweetener
1 teaspoon almond extract
1/2 cup frozen blueberries (or other fruit)

Preparation

Preheat oven to 350\u00b0F.
Makes 12 muffins.
Melt coconut in microwave.
Spray silicone muffin pan. Heart shaped muffins are particularly pretty.
With a food processor (optional) mix dry ingredients and add wet ingredients. Add wet ingredients and mix thoroughly. The batter should be a little stiff like shortbread.
Spoon dough mixture into muffin pan. Cover dough with blueberries. Push the blueberries in a little into the dough.
Bake for about 20 minutes. Cool before eating.