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Bakery Style Low Carb Blueberry Muffins

Carolyn Ketchum
  • minutes
  • Serves 12

INGREDIENTS

1 cup

Blueberries, fresh or frozen

1 tsp

Lemon, zest

1 cup

Almond milk, unsweetened

3

Eggs, large

2 1/2 cups

Almond flour

1 tbsp

Baking powder

2 tbsp

Coconut flour

1/4 tsp

Salt

1

Sweetener equivalent to

1/2 tsp

Vanilla extract

6 tbsp

Butter

2 tsp

Granulated xylitol or erythritol for sprinkling (optional)