Low-Carb Blueberry Muffins

Ingredients

• 1 3/4 cups almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blueberries
• 3 large eggs
• 1/2 cup reduced-fat milk
• 1/3 cup plus 2 tablespoons light brown sugar
• 1/4 cup avocado oil
• 1 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.
2. Sift almond flour, coconut flour, baking powder, baking soda and salt together in a large bowl. Add blueberries and toss to coat. Whisk eggs, milk, brown sugar, oil and vanilla in a medium bowl. Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about 1/4 cup batter per cup).
3. Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.