These fluffy blueberry muffins are naturally sweet from almond flour, fresh blueberries and a bit of lemon juice and zest and become even sweeter as they bake and brown in the oven, we’re getting excited to have one just thinking about it! We like making smaller batches of baked goods to maximize fresh flavor and texture, but you can double or triple this recipe to make a traditional 12 muffins.
Prep Time: 10 minutes
Baking Time: 25 minutes
3 tablespoons coconut oil, melted
1 ½ eggs
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
1 ¼ cup almond flour
¼ cup erythritol
¼ teaspoon sea salt
1 ¾ teaspoons baking powder
Preheat the oven to 350 degrees Fahrenheit.
Mix the dry ingredients in one bowl and the wet ingredients in another. Set blueberries aside.
Gently fold the wet ingredients into the dry until all is well combined. Add blueberries.
Line 4 muffin dips in a muffin tin with cupcake liners. Scoop a heaping spoonful into each lined muffin dip. Fill the remaining empty dips with about 1” of water.
Bake for 25 minutes, or until a toothpick pierced in the center of each muffin comes out clean.
Allow to cool for 10 minutes before removing from the tin, storing any leftovers in an airtight container for up to one week.
Net Carbs: 18