½ C. Swerve Granular
¼ C. Softened Butter
¼ C. Unsweetened Almond Milk
1 t. Vanilla
1 C. Almond Flour or All-Purpose Flour
1 ½ t. Baking Powder
¼ t. Salt
¾ C. Fresh Blueberries
¾ C. Lily No Sugar White Chocolate Chips
In large mixing bowl, mix the egg, Swerve, butter, milk and vanilla. Add in flour, baking powder and salt, and mix till just blended. Fold in blueberries and white chocolate chips.
Line a muffin baking pan with cupcake paper liners. Spoon batter into liners about ¾ full.
Bake at 350 for 20-25 minutes. Enjoy!