Low-Carb Air Fryer Blueberry Muffins

Ingredients

• 1 cup almond flour
• 2 tbsp coconut flour
• 2 tbsp low-carb sweetener (erythritol or monk fruit)
• 1 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 3 tbsp melted butter
• 1/2 tsp vanilla extract
• 2 tbsp unsweetened almond milk
• 1/3 cup fresh or frozen blueberries

Instructions

1. In a bowl, mix almond flour, coconut flour, sweetener, baking powder, and salt.
2. In another bowl, whisk eggs, melted butter, vanilla, and almond milk.
3. Add the wet ingredients to the dry ingredients. Mix until you get a smooth, thick batter.
4. Gently fold in the blueberries.
5. Put silicone muffin cups into the air-fryer basket. Fill each cup about 3/4 full.
6. Preheat the air fryer to 160°C / 320°F for 3 minutes.
7. Air fry the muffins at 160°C / 320°F for 10–14 minutes.
8. Check with a toothpick. If it comes out mostly clean, they are ready.
9. Let them cool for 5–10 minutes before eating.

Tips

• Use silicone muffin cups so the muffins are easy to remove.
• If using frozen blueberries, do not thaw them first.
• Don’t overmix the batter, or the muffins can become dense.
• Store leftovers in the fridge for up to 4 days.

Approx. Nutrition

Per muffin (if making 6): about 150–170 calories, 4–5g net carbs, depending on the sweetener and blueberries used.