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Low Carb Blueberry Muffins

· Marla's Musings

Yield: 12 regular sized muffins, serving 1 muffin

2 ½ C blanched almond flour

1/3 C Lakanto Classic sweetener

1 ½ tsp. baking powder

½ tsp baking soda

½ tsp salt

1/3 C melted butter

1/3 C unsweetened almond milk

3 large eggs

1 tsp pure vanilla extract

5 drops dōTERRA lemon oil (or 1 teaspoon lemon zest)

2/3 C blueberries

Preheat oven to 350°F. Line muffin pan with paper or silicone cups. Mix the dry ingredients well with a fork, breaking up any lumps. Add wet ingredients and mix well. Gently stir in blueberries (fresh or frozen work). Fill muffin cups ¾ way full. This scoop works great! Bake 20-25 minutes or until tops are golden brown. Let cool. 8 net carbs per muffin.

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