I was craving blueberry muffins today and just needed a little something with my coffee. Totally and delicious!
Lemon Blueberry Muffins
INGREDIENTS
* ½ cup sour cream
* 3 eggs room temperature
* Juice of 1 lemon
* 2 tsp. lemon zest
* 1 cup granulated swerve sugar substitute
* 1 tsp. vanilla extract
* 3 cups almond flour
* 1½ tsp. baking powder
* ½ ts. baking soda
* ¼ tsp. salt
* 1 cup blueberries fresh or frozen
INSTRUCTIONS
* Preheat the oven to 350° F. Line a muffin tin with paper liners. Set aside.
* Add the sour cream, eggs, lemon juice, lemon zest, swerve, and vanilla extract in a blender. Blend for about 30 seconds or until all is combined.
* Add mixture to the almond flour, baking powder, baking soda, and salt. Blend well together.
* Fold in blueberries. Divide the batter among the prepared muffin cups. This is very important: fill each muffin cups three-quarters of the way. Sprinkle with additional blueberry as desired.
* Bake for 25-30 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
* Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes or so. Enjoy!
Lemon Blueberry Muffins Recipe
