Gluten Free Low Carb Blueberry Muffins

Gluten Free Low Carb Blueberry Muffins

Ingredients

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp butter ((melted))
• 1/4 cup water ((melted))
• 2 tbsp erythritol ((melted))
• 1/4 tsp stevia ((melted))
• 1/2 tsp lemon extract
• 1/2 cup blueberries ((melted))

Instructions

1. Instructions Preheat oven to 350 degrees F.
2. Mix almond flour, coconut flour, baking powder and salt in small bowl.
3. Set aside.
4. In separate bowl, whisk eggs, butter, water, erythritol, stevia and lemon extract.
5. Mix dry ingredients into wet ingredients and stir until well combined.
6. Fold in blueberries.
7. Spoon batter equally into 6 muffin cups.
8. Bake for 20-25 minutes or until lightly brown.
9. Cool in pan 5-10 minutes then remove from pan and cool muffins on rack.
10. Recipe Notes The erythritol and stevia can be substituted with 1/3 cup honey or coconut sugar for those not following low carb.