Thursday, January 5, 2017

Low-Carb Blueberry Muffins

Step 1

Preheat oven to 325 °F and grease a standard 12-cavity non-stick muffin tin very well (or line with paper liners, if your muffin tin is not very non-stick).

Step 2

In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, lemon zest, and salt. Stir in eggs, almond milk, butter, and vanilla extract until well combined.

Step 3

Gently fold in blueberries. Divide batter among prepared muffin cups and bake for 30 to 40 minutes, until set and a tester inserted in the center comes out clean.

Step 4

Remove and sprinkle with granulated sweetener, if using. Let cool 20 minutes, then transfer to a wire rack to cool completely.

Adapted from:

The post Low-Carb Blueberry Muffins appeared first on Lifehack.

from Lifehack

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