Guilt-Free Blueberry Muffins


2 Cups Almond Flour

½ tea sea salt

½ tea baking soda

½ tea ground cinnamon

3 Tablespoons Erythritol*

2 Large eggs

1 Tbsp ginger paste (from a jar) or fresh grated ginger

¼ cup melted ghee (clarified butter)

12 drops Stevia

2 teaspoons lemon zest

1 ½ tea vanilla extract

1 ¼ cup blueberries

A few pumpkin seeds and fresh blueberries for the top.


  1. Preheat the oven to 350 and line a muffin pan with baking cups.
  2. Whisk dry ingredients together in a large bowl, making sure you break up any large clumps.
  3. In another bowl, whisk the wet ingredients and then gently combine the wet into the dry. Once mixed, fold in the blueberries.
  4. Divide batter into the muffin molds, filling ¾ full. Optional: sprinkle pumpkin seeds and a couple of blueberries on top.
  5. Bake for 25-30 minutes, or until tops are deep golden brown.

*Erythritol is a sugar alcohol, similar to xylitol and sorbitol. The main difference is that it is processed and absorbed in the small intestine, so there are no adverse digestive symptoms associated with it. It is also granulated like sugar. It has a zero glycemic index and doesn’t cause an insulin spike. It can be substituted for sugar in most recipes, however, you will want to use less than what is called for.

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