Lemon Blueberry Muffins (Gluten-Free

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Blueberries, frozen

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 2 cups Almond flour
  • 1 tsp Baking powder, aluminum free
  • 1/4 cup Coconut flour
  • 1 tsp Lemon extract
  • 1/2 tsp Sea salt
  • 1/2 cup Thm super sweet blend or *homemade sweetener

• Oils & Vinegars

  • 1/2 cup Coconut oil

Found on mamashire.com

Ingredients

• 2 cups blanched almond flour
• ¼ cup coconut flour
• ½ cup THM Super Sweet Blend or *homemade sweetener
• 1 teaspoon aluminum-free baking powder
• ½ teaspoon sea salt
• 6 large eggs
• ½ cup coconut oil, melted
• 1 teaspoon lemon extract
• ½ cup frozen blueberries

Directions

• 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 sea 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 cups ¾ full.
• Bake muffins for 15-20 minutes, or until golden brown. Let muffins stand in pan for 5 minutes and then remove to a wire rack to cool. If baked in paper cups remove from pan immediately to cool.