Ingredients:
- 1 cup almond flour
- 1/4 cup plus 2 tablespoons coconut flour
- 1/2 cup Monk Fruit or coconut sugar
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 3 large eggs
- 1/3 cup water
- 1 1/2 teaspoons pure lemon extract
- 1 1/2 teaspoons pure vanilla extract
- 1 cup frozen blueberries
Directions:
- Preheat the oven to 350 F. Lightly oil 8 wells of a standard-sized muffin pan. Alternatively, you can line the wells with silicone or paper muffin liners or use a standard-sized silicone muffin pan.
- Mix all dry ingredients (almond flour, coconut flour, coconut sugar or Monk Fruit, baking powder, and sea salt) in a large bowl.
- In a separate bowl, whisk all the eggs, water, and extracts until the ingredients are well mixed.
- Pour the wet ingredient into the dry ingredients and mix until all ingredients are well incorporated.
- Gently mix all the blueberries in.
- Divide the mixture among the prepared wells of the muffin pan, filling each one of the wells about three-quarters of the way full.
- Bake for 20 minutes in the oven, or until the tops are golden brown and the centers are set.
- When the muffins are done baking, allow the muffins to cool for 10 minutes before removing them from the pan.
Enjoy, these are one of my favourites!!! 🙂
