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2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/4 cup coconut oil
1/4 cup keto maple syrup
1/2 cup blueberries fresh or frozen
Preheat the oven to 180C/350F. Lightly grease a 12-count muffin tin or silicone muffin pan and set aside.
In a large mixing bowl, add your dry ingredients and mix well. Add the remaining ingredients, and mix until a thick batter remains. Fold through the blueberries.
Distribute the muffin batter evenly amongst the muffin tin, about 2/3-3/4 way full. Bake for 20-25 minutes, or until a skewer comes out mostly clean.
Let the muffins cool in the tin for 10 minutes, before transferring to a wire rack to cool completely.