1. Preheat oven to 375ºF. Grease muffin pan with cooking spray.
2. Heat pot over medium-low. Add butter. Heat until melted.
3. Cook, stirring frequently, until light brown specks appear, 3-5 min. Pour into a small bowl. Cool 5 min.
4. Carefully separate eggs. Crack egg and carefully tip yolk back and forth between shells, allowing whites to drip through. Add whites to large bowl. Save yolks for another use.
5. Add powdered sugar to egg whites. Whisk until smooth,1-2 minutes.
6. Add melted butter and vanilla to egg mixture. Whisk.
7. Add almond flour, flour, baking powder, and salt. Mix until smooth.
8. Spoon batter evenly into muffin cups, filling each cup about ⅓ full.
9. Place a blackberry in the center of each muffin cup.
10. Garnish each muffin cup with a few almond slices.
11. Bake 16-18 minutes, until edges are lightly browned. Cool 10 minutes.
12. Remove from pan. Use strainer to lightly dust with powdered sugar. TASTE & SHARE!
