BLUEBERRY MUFFINS

BLUEBERRY MUFFINS

INGREDIENTS:

2 cups fine ground almond flour
½ cup coconut flour
½ tsp of salt
2 tsp baking powder
1 tsp baking soda
3/4 cup Swerve Granular
1/4 cup melted butter
3 large eggs (room temperature)
1/2 cup almond milk
¼ cup of unsweetened yogurt or sour cream
2 tsp lemon zest or 1/8 – 1/4 tsp of lemon extract
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Cinnamon/Swerve blend, optional; for sprinkling on top

NUTRITIONAL FACTS:

Servings: 16

Calories: 190

Total Fat: 15g

Cholesterol: 55mg

Sodium: 320mg

Total Carbs: 22g

Dietary Fiber: 6g

Sugar: 4g

Protein: 8g

DIRECTIONS:

Step 1

Preheat the oven to 350°F. Grease 12 wells of a standard muffin pan, or line with papers.

Step 2

Stir together the dry ingredients in a medium-sized bowl; set aside.

Step 3

Whisk together the melted butter, Swerve, eggs, almond milk, yogurt, lemon zest or extract, and vanilla.

Step 4

Stir the dry mixture into the wet ingredients. Scrape the bottom and sides of the bowl, and continue to mix just until blended - a few lumps will remain.

Step 5

Fold in the berries.

Step 6

Fill the muffin cups almost full. Sprinkle with cinnamon-sugar, if desired.

Step 7

Bake for 23 to 26 minutes, until a cake tester inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven, and after 5 minutes transfer them to a rack to cool.

Makes about 12 servings.