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.