2 1/2 c blanched fine almond flour
1/2 c sugar substitute (monk fruit/allulose mix if you can)
1 1/2 tsp baking powder
1/4 tsp salt or lite salt
1/3 c melted coconut oil or butter (I use butter)
1/3 c unsweetened almond milk, room temperature
3 large eggs, room temperature
1/2 tsp vanilla extract
1/2 tsp lemon zest or lemon extract
3/4 - 1 c fresh blueberries
Preheat oven to 350°. Line muffin pan with liners.
In a large bowl, combine almond flour, sweetener, baking powder and salt.
In a 1 c measuring cup, combine almond milk, eggs, vanilla and lemon until all are mixed together.
Pour in the melted oil or butter and mix halfway, then add the milk/egg combination. With a rubber spatula, fold in the blueberries.
Distribute batter evenly into pan cups. Bake 20-25 minutes or until tops are golden and toothpick comes out clean.
1/2 c sugar substitute (monk fruit/allulose mix if you can)
1 1/2 tsp baking powder
1/4 tsp salt or lite salt
1/3 c melted coconut oil or butter (I use butter)
1/3 c unsweetened almond milk, room temperature
3 large eggs, room temperature
1/2 tsp vanilla extract
1/2 tsp lemon zest or lemon extract
3/4 - 1 c fresh blueberries
Preheat oven to 350°. Line muffin pan with liners.
In a large bowl, combine almond flour, sweetener, baking powder and salt.
In a 1 c measuring cup, combine almond milk, eggs, vanilla and lemon until all are mixed together.
Pour in the melted oil or butter and mix halfway, then add the milk/egg combination. With a rubber spatula, fold in the blueberries.
Distribute batter evenly into pan cups. Bake 20-25 minutes or until tops are golden and toothpick comes out clean.
