These Keto Blueberry Muffins are deliciously soft, moist and easy to make with simple low carb ingredients! A perfect freezable snack or breakfast treat that the whole family will love!
Preheat oven to 350 F. Line a muffin pan with 6 silicone or parchment paper liners. Lightly grease liners with nonstick cooking spray to ensure no sticking.
In a large mixing bowl, add the almond flour, monk fruit sweetener, baking powder, baking soda, salt, cinnamon and lemon zest. Whisk until combined.
Add the melted ghee, almond milk, eggs and vanilla and stir until just incorporated. Gently fold in the blueberries.
Fill each muffin cup 3/4 full. Sprinkle with a little bit of granulated sweetener, if using. Bake until toothpick comes out clean, about 17-19 minutes.