Blueberry Almond Muffins (GF)

It's not often that I take the time to consider how to "dress up" my food. I know I should, but I think I've mentioned before that I am a haphazard baker. I want quick and dirty and delicious. I had some blueberries in the fridge that I needed to use up. My kids aren't huge fans of blueberries so I made these gluten free so that my husband could enjoy them. I still haven't mastered the art of gluten free baking. It's tough to get the right consistency but these turned out pretty darn good. The almond flavour really pops in these muffins with the use of the almond flour and almond extract. With being on myWW (Weight Watchers) I use Stevia in all of my baking to reduce the point value for my treats but of course if you aren't on a diet plan and prefer to use the real deal go for it! 

Recipe makes 18 muffins
Prep Time: 10 mins
Bake Time: 30mins
myWW Blue and Purple plans 2SP, Green Plan 3SP
My Fitness Pal - Cal: 108, Fat: 5g, Carbs: 12g, Protein: 4g

Ingredients: 
1 cup almond flour
1 cup Bob's Red Mills Gluten Free All Purpose Flour
3 tsp baking powder
pinch of salt
2 eggs
2 tsp almond extract
3/4 cup Stevia
1/2 unsweetened applesauce
1/2 cup fat free plain greek yogurt
1 cup unsweetened vanilla almond milk
1 cup fresh blueberries
1/4 cup sliced almonds

1. Preheat oven to 375 and prepare muffin tins with liners. 
2. In one bowl mix together flours, baking powder and salt. Set aside. 
3. In second bowl beat eggs, almond extract, Stevia, applesauce and yogurt until creamy. 
4. Slowly start alternating the dry ingredients and almond milk into the wet ingredients. Fold in the blueberries. 
5. Use a 1/4 cup measuring spoon to fill your muffins and then bake at 375 for 30mins.