Always popular, blueberry & lemon muffins can be made all year round using fresh or frozen berries

  • Serves:
    6
  • Prep time:
  • Cooking time:
  • Phase:
    2
  • Carbs per serving:
    1.4g
Ingredients
  • 125 g. almond flour
  • 40 ml double cream
  • 1 egg
  • 2 tbsp butter
  • 2 tsp artificial sweetener
  • 0.25 tsp baking soda
  • 0.25 tbsp lemon juice
  • 0.25 tbsp lemon zest
  • 0.25 tsp salt
  • 50 g. blueberries
Method

Preheat oven to 180 C. Place cupcake papers in 6 muffin holes. Mix almond flour and cream. Add the egg and stir until mixed. Add melted butter, sweetener, baking soda, flavoring and spices and mix. Add blueberries and stir until evenly distributed. Spoon mixture into pan, filling each cupcake paper about half full.
Bake for about 20 minutes or until golden. Let cool, and serve with butter

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