¹⁄₃ cup coconut flour

1¹⁄₂ tbsp golden flaxseed meal

4¹⁄₂ tbsp erythritol and oligosaccharide-blend granular sweetener

1 tsp baking powder

¹⁄₄ tsp baking soda

¹⁄₈ tsp fine grind sea salt

¹⁄₃ cup unsweetened almond milk

2 large eggs, beaten

1¹⁄₂ tbsp butter, melted

1 tsp vanilla extract

¹⁄₃ cup fresh blueberries

1 In a large bowl, combine the coconut flour, flaxseed meal, sweetener, baking powder, baking soda, and sea salt. Mix until combined and no large lumps remain. Set aside.

2 In a medium bowl, combine the almond milk, eggs, melted butter, and vanilla extract. Mix thoroughly.

3 Add the wet ingredients to the dry ingredients and mix until a smooth consistency is achieved and no lumps remain. Gently fold the blueberries into the batter.

4 Fill six silicone muffin cups three-quarters full with the muffin batter, making sure to evenly divide the blueberries between the cups. Use a spoon to smooth the batter and press the blueberries down into the batter.

5 Add 1 cup water to the bottom of the pot. Place a 10-inch (25cm) sheet of aluminum foil over the steam rack. Place the filled muffin cups on top of the rack and then fold the excess foil up and around the sides of the muffin cups.

6 Grasp the rack handles and lower the rack into the pot. Loosely cover the muffins with an additional 10-inch (25cm) sheet of aluminum foil.

7 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 20 minutes.

8 When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

9 Open the lid, remove the foil, and carefully grasp the steam rack handles to lift the rack and muffins out of the pot. Remove the muffins from the silicone cups. Serve warm.

tip To make this recipe dairy-free, substitute 1¹⁄₂ tbsp coconut oil for the butter.