Blueberry/Cranberry Muffins

• 4 eggs
• 0.5 cups sour cream or buttermilk
• 1 teaspoon vanilla
• 3 cups almond flour (or 2:1 with coconut flour)
• 1 teaspoon ground cinnamon and/or allspice
• 2.5 teaspoons baking powder
• 0.5 cups sweetener (Swerve granular)
• 0.5-1 cups chopped nuts (pecans and/or walnuts, cashews)
• 1-1.5 cups berries (blueberries and/or cranberries)

1. Preheat the oven to 325F and prepare muffin tins with paper liners (makes 12).
2. Put eggs, sour cream and vanilla in a blender. Pulse to mix well.
3. Add, in portions, the dry ingredients, with intermittent blending until all are added and mixed.
4. By hand, blend in the nuts and berries. Scoop into muffin tins. Bake 20-25 minutes.
5. Remove muffins to rack immediately to avoid condensation in the tin.

eggs, sour cream, vanilla, almond flour, ground cinnamon, baking powder, nuts, berries

Taken from food52.com/recipes/65933-blueberry-cranberry-muffins (may not work)