Low Carb Blueberry Muffins (Gluten-free

• Produce

  • 1/2 cup Blueberries

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/4 tsp Stevia extract

• Baking & Spices

  • 1/2 cup Almond flour
  • 1 tsp Baking powder
  • 1/4 cup Coconut flour
  • 1/2 tsp Lemon extract
  • 1/4 tsp Salt

• Dairy

  • 2 tbsp Butter

• Liquids

  • 1/4 cup Water or seltzer water

• Other

  • 2 Tablespoons powdered erythritol or Swerve

Found on lowcarbyum.com

Description

Ingredients

• ½ cup almond flour
• ¼ cup coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 Tablespoons butter, melted
• 3 eggs
• ¼ cup water or seltzer water
• 2 Tablespoons powdered erythritol or Swerve
• ¼ teaspoon stevia extract
• ½ teaspoon lemon extract
• ½ cup blueberries

Directions

• Preheat oven to 350 degrees F.
• Mix almond flour, coconut flour, baking powder and salt in small bowl. Set aside. In separate bowl, whisk eggs, butter, water, erythritol, stevia and lemon extract. Mix dry ingredients into wet ingredients and stir until well combined. Fold in blueberries.
• Spoon batter equally into 6 muffin cups. Bake for 20-25 minutes or until lightly brown. Cool in pan 5-10 minutes then remove from pan and cool muffins on rack.