Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Muffin Recipe
- Ingredients You’ll Need
- How To Make Keto Blueberry Muffins From Scratch
- Tips For The Best Almond Flour Muffins
- Variations
- Substitutions
- How To Store Keto Muffins With Almond Flour
- More Keto Dessert Recipes
- More Keto Muffin Recipes
- Tools To Make Low Carb Muffins
- Low Carb Keto Blueberry Muffins With Almond Flour Recipe card
- Recipe Reviews
Is there anything better than a delicious, bakery-style keto blueberry muffins recipe? That’s a definite no (except for keto strawberry muffins, maybe!). I created these low carb paleo blueberry muffins with almond flour as a tribute to the ones I used to love. And, dare I say it, these easy keto muffins are just as good.
Before I went low carb and gluten-free, they were probably my favorite item ever to get from a coffee shop or bakery. I would even pretend that they were healthy blueberry muffins, just because they had blueberries in them. Ha.
The good news is, it’s so easy to make your own keto paleo blueberry muffins — no sugar crash needed! And these were so good that this recipe is included in my Easy Keto Cookbook.
Make a big batch of this keto muffin recipe with almond flour and grab them to go for an easy low carb breakfast all week long. My favorite way to enjoy these low carb blueberry muffins is with a steaming cup of keto coffee or a keto Starbucks drink.
Why You’ll Love This Keto Muffin Recipe
- Delicate vanilla flavor with a hint of almond and juicy blueberries
- Moist, tender texture
- Easy to make in one bowl
- Ready in 30 minutes
- Just 3 grams net carbs each — great for a keto diet!
Ingredients You’ll Need
This section explains how to choose the best ingredients for keto blueberry muffins, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Blanched Almond Flour – The flour quality you use makes a huge difference in the end result! Using one that’s too coarse, or an almond meal, will result in gritty muffins. Wholesome Yum Almond Flour has the finest texture out there, for the best keto blueberry muffins. If you want to use a different flour, see the section on substitutions below.
- Besti Monk Fruit Allulose Blend – This is my sweetener of choice for all my keto baking recipes, and for good reason: It’s the only one that will create a super moist texture, has no aftertaste, and doesn’t crystallize when storing … all with zero net carbs. I previously used erythritol for this recipe, but Besti creates a much better result. If you still want to use something else, see the substitutions section below for alternatives.
- Baking Powder – Helps the low carb muffins rise. I like this brand, which is non-GMO. Be sure you use baking powder, not baking soda — they are not the same.
- Sea Salt – Balances out the sweetness. Optional, but recommended.
- Coconut Oil – This makes it a paleo blueberry muffins recipe, since it’s dairy-free. But if that’s not important to you, unsalted grass-fed butter works just as well and provides a delicious butter-y flavor to these low carb blueberry muffins. I actually prefer it slightly over the coconut oil, but I put coconut oil as the default ingredient since some people don’t consider butter paleo.
- Unsweetened Almond Milk – Thins out the batter. You can use any keto milk option here, such as coconut milk beverage (the liquid kind in a carton, not the thick kind in a can), hemp milk, or watered down heavy cream. I like to use my own homemade almond milk when I get the chance. Regular dairy milk will work from a recipe standpoint, but will increase the carbs, since lactose is sugar. Whatever milk you use, make sure it’s at room temperature, so that it doesn’t solidify the coconut oil or butter when you add the milk.
- Eggs – Use whole, large eggs. Flax eggs may work as an egg substitute, but I haven’t tried to confirm. Let me know in the comments below if you do!
- Vanilla Extract – For flavor. You can also substitute other extracts if you like.
- Blueberries – Yes, blueberries are keto fruits! This keto blueberry muffin recipe is written using fresh blueberries, but you can absolutely use frozen if that’s what you have. If using frozen blueberries, don’t thaw them first. Just use them completely frozen right in the recipe. Your muffins will be soggy if you thaw them first!
VARIATION: Prefer a blueberry loaf instead of muffins?
Try lemon blueberry zucchini bread instead!
How To Make Keto Blueberry Muffins From Scratch
This section shows how to make low carb blueberry muffins, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
The process to make paleo blueberry muffins is quick and easy. As long as you measure your ingredients and bake them for the right amount of time, these are pretty tough to mess up. There are basically just four steps from start to finish! And, it’s a one-bowl process to make the batter.
Here’s how to make keto muffins with almond flour:
- Mix dry ingredients. In a large bowl, stir together the almond flour, Besti, baking powder, and sea salt.
- Add wet ingredients. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
- Fill muffin cups. Transfer the batter to a muffin tin lined with parchment liners or silicone liners. You’ll need to decide if you want to make 10 or 12 muffins out of it. The picture below is how full to fill them if you’re making 10.
- Bake. Place the almond flour blueberry muffins in the oven and bake until the tops are golden and an inserted toothpick comes out clean. They’ll still be pretty soft to the touch, but will firm up as they cool.
Tips For The Best Almond Flour Muffins
- Use quality ingredients. This almond flour and this sweetener yield the best results.
- Expect a thick batter. It will be a bit thicker than typical muffin batter — this is normal.
- Make 10 muffins for bigger muffin tops or 12 to stretch the nutrition. The recipe makes ten full-size keto blueberry muffins as pictured. If you want them to have muffin tops that overflow a lot, the way they do at a bakery, this is the number to make. But if you want fewer calories and carbs per muffin, simply divide the batter among twelve muffin cups instead of ten. Since these are gluten-free blueberry muffins with almond flour, they are pretty filling even if you stretch the batter to twelve keto muffins.
- Reserve some berries for the tops. If you want blueberries sticking out of the top like my pictures, you can dot the tops with some extra berries, or don’t put all of them into the batter and place the rest on top.
Variations
Low carb blueberry muffins are the most classic choice, but this basic keto muffin recipe is also very versatile and easy to customize. Try some of these variations:
- Swap the berries – Feel free to make these into strawberry, raspberry, or even blackberry keto muffins. If you use any berries other than blueberry, I recommend chopping them into smaller pieces first, similar to the size of blueberries.
- Use different extracts – Vanilla extract is the classic choice, but you can also use maple, almond, or even banana extract depending on the flavor combo you’re going for. The latter is what I did for my keto banana muffin recipe, which is based on this one.
- Lemon – A couple teaspoons of lemon zest compliment the blueberries. You could try up to a tablespoon of lemon juice instead, but the flavor won’t be as strong, and adding more may make the batter too runny.
- Nuts – Chopped walnuts, pecans, or any other keto nuts make a nice addition.
- Chocolate chips – Add sugar-free chocolate chips, like I do for keto chocolate chip muffins.
- Mini muffins – Make the same low carb muffin recipe in a mini muffin tin. You’ll get a larger quantity of smaller servings that way (20-24 of them, depending on how high you fill the cups). Make sure to reduce the baking time (about 15 minutes), though, as they’ll be done faster.
Substitutions
Creating a low carb blueberry muffins recipe is not too hard, but my standards were high. They had to be moist, with a real muffin-like crumb, but no aftertaste or dense, heavy feel. I already covered substitution options for the milk, eggs, and coconut oil in the ingredients section above, but here we’ll dive a little deeper into different flours and sweeteners.
Flour Options:
There are several flour options when choosing a recipe for paleo blueberry muffins. I’m going to share why I chose what I used, what substitutes will work well, and which ones won’t.
- Almond flour – As long as you don’t have a nut allergy, almond flour blueberry muffins are really the best option from a taste and texture perspective. Since I wanted ultra moist blueberry muffins that taste like the real thing, I opted to use blanched almond flour. (It’s also delicious in many other almond flour recipes!)
TIP: Always get blanched almond flour instead of almond meal.
The finer texture will get you the delicate crumb you expect from muffins. If you use almond meal, this paleo muffin recipe will still work, but will have much more of a “healthy multi-grain” taste and texture. They will also be more grainy.
- Other nut flours, such as macadamia nut flour – The texture of other nut flours is not as fine, but is the best substitution if you can tolerate other nuts.
- Sunflower seed meal – This is simply ground sunflower seeds, so it’s a good option if all nuts are out. The muffins may turn green, so don’t be alarmed if that happens — it’s just a reaction with the baking powder and is safe to eat.
Here are a few flour substitutions that don’t work well for this low carb muffin recipe:
- Coconut flour – Sorry, coconut flour will not work in this recipe, because it’s more dense and dry. But, you can make coconut flour blueberry muffins instead if that’s what you want to use.
- Flaxseed meal – Using it alone really won’t taste at all quite like a real blueberry muffin. It can be a bit slimy when used as a flour on its own.
- Cassava, arrowroot, or tapioca flour – These flours are very starchy, so are not suitable for keto friendly blueberry muffins.
Sweetener Options:
- Besti Monk Fruit Allulose Blend – As mentioned above, this is what you should use if you want the best keto muffins. It helps lock in moisture, doesn’t crystallize, and has no aftertaste or cooling effect that most other sugar substitutes have.
- Other granulated sweeteners – If you still want to use something other than Besti, you can use my sweetener conversion chart here to substitute others. Just keep in mind that you will need something having similar volume, so for example, concentrated pure powdered or liquid stevia won’t work very well. (A stevia blend will work just fine if you want to use that.)
- Coconut sugar – For anyone wanting paleo blueberry muffins without a sugar alcohol sweetener, coconut sugar will work great. I wouldn’t recommend maple syrup or honey; since these are liquid, you’d need to make other modifications in this case.
How To Store Keto Muffins With Almond Flour
Since almond flour blueberry muffins have fresh blueberries and no preservatives, they might not last as long as store bought ones. They are fine on the counter for a couple of days, but beyond that, store them in the fridge for up to a week, wrapped in parchment paper or in an airtight container.
TIP: Avoid storing keto muffins in plastic bags or plastic wrap.
Doing so can cause them to get soggy.
If you need to make this low carb muffin recipe last longer, just freeze them.
Can You Freeze Paleo Blueberry Muffins?
Yes, this keto muffin recipe freezes exceptionally well! They’ll last up to 4-6 months in the freezer.
To thaw, you can place the almond flour muffins in the fridge or on the counter, or even reheat them from frozen. You can reheat in the oven or microwave. They are so moist that they don’t dry out easily.
TIP: For a freshly baked taste after freezing, add a bit of butter on top first and reheat in the oven.
More Keto Dessert Recipes
If you like this keto blueberry muffins recipe, here are more reader favorites to try:
- Low Carb Keto Cheesecake – The most popular dessert on this site! This will convert anyone questioning if keto food is good.
- Coconut Macaroons – Super easy with just a few ingredients.
- Fudgy Keto Brownies – The perfect brownie recipe in every way. It’s easy and tastes like the real thing.
- Almond Flour Keto Shortbread Cookies – Only 4 ingredients!
- Keto Chaffles – Not exclusively dessert, but these have gained such a cult following over the years and can be made sweet. Find out what they are, and how to make dessert flavored chaffles, like cinnamon churro or pumpkin spice.
Find even more low carb dessert recipes here!
More Keto Muffin Recipes
If you like this keto paleo blueberry muffin recipe, you’ll love these other low carb muffin recipes:
Tools To Make Low Carb Muffins
- Muffin tin – This is the full-size one I use. You can also get a mini muffin tin and reduce the baking time.
- Parchment paper liners – A must for easy cleanup!
- Silicone liners – Another option if you don’t want to use paper.
This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.
ORDER THE EASY KETO COOKBOOK HERE
Low Carb Keto Blueberry Muffins With Almond Flour
Ultra moist almond flour keto blueberry muffins are quick and easy! This low carb paleo keto blueberry muffin recipe has just 3g net carbs!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
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In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
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Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
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Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
1,827 Comments
Mary
0Can these be frozen?
Maya | Wholesome Yum
0Hi Mary, Yes, definitely!
DesiRae
0Awesome! Really love this recipe. I did half blue berries in one batch and lillies dark chocolate baking chips in the other. This recipe is gold!
Lillian Smith
0I made this recipe today, I was so excited broke my 16:8 fast and was so disappointed. I’m sure the recipe is as good as the reviews state I had to have done something wrong. The muffin tasted gritty not like cake/muffin texture. I adjusted the recipe for 6 muffins, the measurements were kinda strange (1.5 eggs) not to mention weren’t room temp and I used butter room temp not melted. I will try again. Please let me know where I went wrong.
Maya | Wholesome Yum
0Hi Lillian, Did you use finely ground blanched almond flour? They can be gritty if you use almond meal or a flour that’s too coarse.
Elisa Cantu
0Hello, I have made them twice in less than 2 weeks. Just one question, how many macros does one have? I could eat all 12 by myself!
Thank you!!!
Maya | Wholesome Yum
0Hi Elisa, I’m so glad you liked them enough to make them twice! The macros are listed in the nutrition box on the recipe card above.
Lauren zerafa
0These are the best keto muffins hands down.
Dena Mills
0They were delicious! So delicious it made me question the nutritional content. When I did it on my own and added up all the ingredients separately, I ended up with 14 carbs per muffin and I got 12 muffins out of the batch. Just curious why? I only counted 1.8g erythritol in the recipe. Did I do something wrong, as I followed the recipe exactly?
Maya | Wholesome Yum
0Hi Dena, I’m glad to hear you liked the muffins! Nutrition info comes from the USDA Food Database, which is more reliable than 3rd party calculators. Unfortunately I can’t troubleshoot 3rd party calculators, but the nutrition info on the recipe card is correct.
Meg McWhirter
0Just made these using the coconut oil option. DELICIOUS! My daughter loves them too! Wondering if a little xanthum gum or sunflower lecithin might make them a little sturdier, although mine did not fall apart, they were a little delicate.
Maya | Wholesome Yum
0Thank you, Meg! Sure, you can add a bit of xanthan gum if you’d like. Probably about 1/2 teaspoon or so.
Teri
0If I have only liquid coconut oil, do I still use 1/3 cup of the liquid?
Maya | Wholesome Yum
0Hi Teri, Sorry, I haven’t tried it with the coconut oil type that’s liquid at room temperature. In theory it should be the same amount, but most likely the texture of the muffins would be different. It might be a better option to use butter or ghee instead.
Sonia
0These muffins delivered on your promise of tender and yummy, while being Keto GF. Kudos to you! My husband and I love them. Thank you!!!
Valerie
0I made these today and they were delicious!
I used butter and monkfruit. Thank you for this great recipe!
Jennifer
0Has anyone done this without eggs for a vegan version?
Maya | Wholesome Yum
0Hi Jennifer, I haven’t. Let me know if it works for you with flax or chia eggs!
Carolina
0Hi! Did you end up trying it? I’m doing it right now but my batter was super thick and looked grainy…. I’m a little worried lol
Melissa
0Love this! So I did something else with it–no sweetener at all, but used raspberries and strawberries (around 1 cup) so that sweetness was enough. It actually tasted more like a biscuit with strawberries! I’ll be coming back to this recipe again–thanks!
Sonia Caravan
0Great recipe! I baked them using convection bake and I had to time them for a total of 26 minutes. I added 1 tsp of lemon rind to add more flavor. An important note to mention regarding the eggs is that they need to be at room temperature or when the egg is added to the liquid coconut oil, the oil will immediately turn to solid! Otherwise, awesome!
Chelsey
0This recipe is perfect!! Thank you for sharing it
Angel
0These were absolutely the best I have had!
Michele
0The batter was thick and had to be spooned into muffin cups. I switched butter for coconut oil so not sure if that had anything to do with it. Baking took 35 minutes instead of 20 but they came out moist and delicious though! I will be making again.
Wendy
0I found this recipe last night, having just picked a bowl of fresh blueberries.
I doubled the recipe and used coconut palm sugar instead of the Erythritol, they aren’t quite as sweet as I’d like but they are so good I’ll be making them again. Thanks for the recipe!
Ellie Ho
0Can you replace the Erythritol with Splenda?
Maya | Wholesome Yum
0Hi Ellie, You can but you’d need less. If you want to use the Splenda brand, I prefer Splenda Naturals.
LL
0Can’t wait to make. Any thought about subbing sour cream for almond milk? thanks!
Maya | Wholesome Yum
0The batter would be too thick if you sub sour cream for almond milk.
Kelly Ethridge
0Oh my gosh!!! Made twice now, spectacular both times! Didn’t have almond milk so used coffee cream, but I’m keto so no biggie there. Will try with raspberries next time, with a few bits of 85% chocolate!
Charlene
0Can I use pure maple syrup instead of the sweetener?
Maya | Wholesome Yum
0Hi Charlene, I don’t recommend it. It would make the batter too runny. But if you try it, let me know if it works!
Erika
0Great recipe! Could you substitue some of the almond flour for coconut?
Maya | Wholesome Yum
0Hi Erika, No, I don’t recommend it. They work very differently and are not interchangeable.
Jo
0How many grams of carbs per muffin please? x
Maya | Wholesome Yum
0Hi Jo, The nutrition info is on the recipe card above – 3g net carbs per muffin.
Gary C
0I’ve made your wonderful muffins twice now, the Hubs and I love! Perfect as written (w/ butter of course) . Great filling breakfast that doesn’t weigh us down. Perfect for our low carb and Mediterranean foodie lifestyle. Thank you!
Sara Ann
0I think they turned out good, I just wish they didn’t have such an ‘eggy’ taste. Being Keto and trying to make different recipes I feel like most everything I try to bake tastes so egg like. But this is a top notch recipe!
Staci
0These are so yummy! I just made my first batch and plan to fill my freezer with different variations. They do indeed freeze well. Just popped one in the microwave and it was just as tasty as it was straight from the oven. I made these with butter instead of coconut oil. I do not care for blueberries. I left those out and added a dash of cinnamon. Very good for breakfast or a sweet craving without being overly sweet. I can’t wait to try a savory version as well.
Kimberly
0These sound amazing. Do you think I could use Ghee instaed of butter?
Maya | Wholesome Yum
0Hi Kimberly, Yes, you can do that!
Diane Wong
0Just made this recipe, it turn out really good. I subbed almond milk with whipping cream since am on keto, I used less sugar than called for in the recipe because don’t like it too sweet. Thanks for sharing.
Melanie
0These blueberry muffins were so delicious and my whole family loved them. They reminded me of corn toasties with blueberries. What a treat! I can’t wait to try the Keto bagel recipe….
Catherine
0I am glad I’ve tried this recipe. It’s to die for!
Thank you for sharing this super moist and mouth-watering recipe.
Tish
0Very easy to make, and really delicious!!! Thanks!
Tami
0I absolutely LOVE this recipe and having been making it every few weeks for the past 6 months. I have adapted to the keto lifestyle and this is a perfect on the go breakfast for me! I always have a fresh muffin out of the oven and freeze the rest. Today I added cinnamon to try this with a twist and it tasted like Heaven! Kind of reminiscent of French toast. Thank you for such a great versatile recipe!
Julie
0Great recipe! I’ve made them using stevia sweetened chocolate chips, and also a batch with blueberries and raspberries.
Alex
0Mine turned out super oily at the bottom of them 🙁 did I do something wrong?
Maya | Wholesome Yum
0Hi Alex, Sorry to hear that. It’s hard to say what went wrong without being in the kitchen with you. Did you use all the same ingredients and follow the same instructions? Was the batter mixed well enough? Did something go differently from what is shown in the video?
Sharon
0I am enjoying the muffins a LOT and I didn’t have the superfine almond flour. I can imagine how yummy they will be when I use it. Thank you for this delicious recipe. I’m thinking about adding some freshly grated ginger next time.
Sue
0Made these before, they are light and delicious
Sarah
0Exactly what I was looking for. Fluffy, lightly sweet, and easy to make. I do not miss the carbs with these! My daughter and husband loved them. This recipe is a keeper!
Dev
0Hi! I’ve used this receipe over and over. They are always great. How long do they stay good for and should I refrigerate them?
Maya | Wholesome Yum
0Hi Dev, You can keep them on the counter for a day or two, or in the fridge for about a week. You can also freeze them for several months.
Devin Tomlinson
0Thanks!
Dan
0I had some blueberries I needed to use up and searched your recipes. This recipe really did the trick. Moist, sweet, and a good way to get a good blueberry flavor without many carbs. Maya, you’ve done it again! Thanks
Lois T.
0I love these muffins! They remind me of the muffins my mom made when we were growing up. I use superfine almond flower and they do not taste gritty at all. I also love that they don’t have a coconut taste. Warm out of the oven with melted butter is a little bit of heaven!
Kelley
0I must have used the wrong almond flour or sweetener because mine looked nothing like the video:( my husband and I went keto a few months ago and I was hoping to find a good blueberry muffin recipe but mine turned out really bad. I used Bobs Red Mill extra fine almond flour and followed the recipe exactly with butter but it was very dry crumbly and salty. I did use powdered Swerve so maybe that is the culprit?
Maya | Wholesome Yum
0Hi Kelley, It could be the sweetener, I haven’t tried it with powdered. Hope you’ll try the recipe as written.
Brittany
0Could I substitute almond flour for coconut flour?
Maya | Wholesome Yum
0Hi Brittany, No, sorry they aren’t interchangeable at all. You might like these coconut flour muffins.
Lisa
0I actually made them with half almond and half coconut flour – they were delicious
Lori Waltenbury
0Wow! These are incredible! I did half almond flour and half hazelnut flour and they were delicious!!
Maya | Wholesome Yum
0I am so happy to hear that, Lori! Thank you!
Jill Simoes
0I have now made my second batch – first time was making as mini muffins, this time I made the regular size. They are fantastic and so glad I found this recipe. Easy travel companion too versus the high carb foods on planes.
Hailey
0Hi, Can they be frozen once cooked?
Maya | Wholesome Yum
0Hi Hailey, Yes, definitely!
Hailey Osborne
0Thank you I made them and they were delicious
carol urquhart
0For the blueberry muffins, is there anything I can substitute for the almond milk?
Maya | Wholesome Yum
0You can use any milk you’d like, Carol! I hope you like them!
Steph
0Amazing muffins! Hands down the best keto recipe I’ve found to date. I used butter, half the amount of sweetener (only because I prefer a less sweet muffin), and baked them for about 25 minutes. Now I just have to figure out where to hide them from my husband and kids 🙂
Maya | Wholesome Yum
0Thank you so much, Steph! Hope your whole family likes them!
Judy
0Made this recipe this morning and they turned out great. Tastes super good. Used a little powdered stevia for the sweetener. Have made other recipes, however this is the best I have come across.
Maya | Wholesome Yum
0I am so happy to hear that, Judy! Thank you!
Angie
0Hello!
What would the difference be if I use regular almond flour and not the blanched one?
Maya | Wholesome Yum
0Hi Angie, It needs to be blanched almond flour, otherwise the texture will not have a nice crumb like muffins should have.
Jean
0Yummy! I love the consistency of the almond flour. I did use partially thawed wild blueberries (1 cup) and they took about 27 minutes to bake through. Can’t wait to see how much my kids like them!
I used the last of my “monk fruit” sweetener which is mostly erythritol and could see even a little less than 1/2 cup being adequate.
Maya | Wholesome Yum
0I am so happy you liked them, Jean and I hope your kids did too! Thank you!