Blueberry Muffins (gluten free and low carb)
Recipe type: Breakfast
Serves: 6
 
Ingredients
  • 2 eggs
  • 4 tbsp. melted butter
  • 8 tbsp. splenda (or 4 tbsp. stevia and 4 tbsp. splenda; mixing 2 types helps reduce bitter aftertaste)
  • ¼ tsp. baking soda
  • ½ tsp. sea salt
  • 1 tsp. lemon zest (or 1 tbsp. of lemon juice)
  • 1 tsp. vanilla extract
  • 1 cup almond flour
  • ¾ cup of fresh or frozen blueberries
  • 2 tbsp. almond milk
  • (optional) ¼ slivered almond pieces
Instructions
  1. Pre-heat oven to 350
  2. Mix dry ingredients together (flour, sea salt, baking powder, stevia/splenda, lemon zest)
  3. Add wet ingredients (eggs, milk, vanilla extract, butter) and mix well together.
  4. Add blueberries and fold in gently.
  5. Divide the batter into muffin cups. The batter is quite firm so you will need to use a little spoon to level the batter nicely. The muffin cups should be filled to the top as the batter doesn't rise much.
  6. Bake about 20-25 mins. until lightly browned on the top.
Recipe by Trinity Medical Associates at http://www.trinitymedassoc.com/blueberry-muffins-gluten-free-and-low-carb/