Notes
For a variation, substitute 1.5 cups of almond flour with 1 cup of coconut flour, or use a combination of both, adjusting liquid content if needed.
Method
Oven preparation: Preheat the oven to 175°C (350°F). Line a muffin pan with silicone or parchment paper liners. Dry ingredient mixing: In a large mixing bowl, combine the almond flour, sweetener, baking powder, and salt. Wet ingredient incorporation: Incorporate the melted butter, Greek yogurt, eggs, and vanilla extract into the dry ingredients, mixing until well combined. Add-in folding: Gently fold in the blueberries or sugar-free chocolate chips. Batter distribution: Evenly distribute the batter into the prepared muffin cups. Baking: Bake for 20-25 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out clean. Serving: Serve warm with your favorite beverage. Refrigerate: Store muffins in an airtight container in the refrigerator for up to 5-6 days. Freezing: Wrap individual muffins in plastic wrap then aluminum foil, and freeze for up to 3 months. Thaw at room temperature or reheat in microwave for 30-60 seconds.