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 Whisk together the 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.
