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Low Carb Lemon Blueberry Muffins
Ingredients
  • 2 cups blanched almond flour
  • ¼ cup coconut flour
  • ½ cup THM Super Sweet Blend or homemade sweetener*
  • 1 teaspoon aluminum-free baking powder
  • ½ teaspoon Himalayan salt
  • 6 eggs
  • ½ cup coconut oil, melted
  • ½ teaspoon lemon extract
  • ½ cup blueberries, frozen or fresh
  • note: homemade sweetener = 1 cup Non-GMO erythritol  + 1 teaspoon Better Stevia
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