Blueberry Lemon Muffins

 

Challenge Approved

Serves: 10-12 Muffins

Muffins:

2 cups almond flour

1/2 cup coconut flour

2 tsp. baking powder

3 organic eggs

1/3 cup coconut oil (melted)

6 tbsp. unsweetened, unflavored almond milk

6 tbsp. Swerve or alternative sweetener (can try organic maple syrup) 

1 tbsp. lemon extract (or juice of 1 lemon and 2 tsp. lemon zest)

1/2 - 3/4 cup fresh or frozen organic blueberries 

Glaze:

2 tbsp. lemon juice

1/4 cup Swerve confectioners sugar 

Directions:

Whisk together the glaze ingredients, Swerve confectioners sugar and lemon juice until thin. 

In one bowl, combine all dry ingredients. In another bowl add the rest of the ingredients, except blueberries and mix well. Combine the wet and dry ingredients and mix well. Fold in the blueberries and let the batter sit for a few minutes. Pour mix into lined muffin tin, about 2/3 of the way full. Bake approximately 20-25 minutes at 350°F. Allow to cool a few minutes before removing from the muffin pan. Drizzle with the lemon glaze.

*If using maple syrup, Lifestyle Approved