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Lemon Blueberry Muffins - Yummy gluten-free muffins! Sugar-free, dairy-free, low-carb, THM-S

Lemon Blueberry Muffins

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Description

A yummy, quick recipe for Lemon Blueberry Muffins that will be a delight to serve your family. Gluten free, Dairy free, Sugar free, Low-carb THM-S


Ingredients

Scale
  • 2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 cup THM Super Sweet Blend or homemade sweetener*
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon Himalayan salt
  • 6 eggs
  • 1/2 cup melted coconut oil
  • 1/2 teaspoon lemon extract
  • 1/2 cup blueberries, frozen or fresh

*homemade sweetener = 1 cup Non-GMO erythritol  + 1 teaspoon Better Stevia


Instructions

  • Preheat oven to 375°. Grease a 12 cup muffin pan with cooking spray or line with paper cups.
  • Using a whisk combine the almond flour, coconut flour, sweetener, baking powder, and salt in a medium mixing bowl.
  • In a large mixing bowl, whisk the eggs, coconut oil, and lemon extract.
  • Blend the flour mixture into the egg mixture and mix thoroughly.
  • Gently add in the blueberries.
  • Fill muffin cup 3/4 full.
  • Bake muffins for 18-20 minutes, or until a toothpick stuck in the muffins comes out clean. Let muffins cool in pan for 5 minutes and then remove to a wire rack. Serve warm or room temperature.