• 2.5 cups almond flour
• 1/2 cup monk fruit blend (I like this one)
• 1.5 teaspoons baking soda
• 1/2 teaspoon salt
• 1/3 cup coconut oil (measured, then melted)
• 1/3 cup unsweetened almond milk
• 3 pastured eggs
• 1 tablespoon lemon juice
• 1.5 teaspoons lemon zest
• 1 cup blueberries
• 1 tablespoon gluten-free flour blend (*optional)

Pre-heat oven to 350 F.

Line a 12-cup muffin tray with cupcake liners.

In a large bowl combine almond flour, monk fruit, baking soda, and salt. Set aside.

In a separate bowl, combine coconut oil, almond milk, eggs, lemon juice, and lemon zest. Mix well. Add the wet ingredients to the dry ingredients and stir until just combined.

Wash blueberries and toss them with the gluten-free flour blend (this will prevent them from sinking to the bottom of the muffins). Gently fold into the batter.

Evenly distribute the batter amongst all 12 muffin cups and bake for 25 minutes or until fragrant and set through. Cool and enjoy!

Serving: 1muffin | Calories: 210kcal | Carbohydrates: 7g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 258mg | Potassium: 26mg | Fiber: 3g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg