Servings: About 10 muffins

2 eggs 2 eggs
Equivalent of 100 g of sugar (I used 8 tbsp. splenda) Equivalent of 100 g of sugar (I used 8 tbsp. splenda)
4 tbsp. melted butter 4 tbsp. melted butter
¾ tsp. baking soda ¾ tsp. baking soda
½ tsp. sea salt ½ tsp. sea salt
1 tsp. lemon zest 1 tsp. lemon zest
1 tsp. vanilla extract 1 tsp. vanilla extract
240g almond flour (or ground almond) 240g almond flour (or ground almond)
150g fresh blueberries 150g fresh blueberries
2 tbsp. milk 2 tbsp. milk
 
Preparation: subheading: Preparation:
1. Preheat oven to 180C 1. Preheat oven to 180C
2. Mix dry ingredients (almond flour, lemon zest, sea salt, baking powder and fructose) together. 2. Mix dry ingredients (almond flour, lemon zest, sea salt, baking powder and fructose) together.
3. Add wet ingredients (eggs, milk, vanilla extract, butter) and mix well together. 3. Add wet ingredients (eggs, milk, vanilla extract, butter) and mix well together.
4. Add blueberries and fold in gently. 4. Add blueberries and fold in gently.
5. Divide the batter into muffin cups. The batter is quite firm so you will need to use a little spoon to level the batter nicely. The muffin cups should be filled to the top as the batter doesn’t rise much. 5. Divide the batter into muffin cups. The batter is quite firm so you will need to use a little spoon to level the batter nicely. The muffin cups should be filled to the top as the batter doesn’t rise much.
6. Bake about 20-25 minutes until lightly browned on the top. 6. Bake about 20 to 25 minutes until lightly browned on the top.
 
Carbs 4.8 per muffin Calories 217 per muffin Carbs 4.8 per muffin Calories 217 per muffin

1. Preheat oven to 180C
2. Mix dry ingredients (almond flour, lemon zest, sea salt, baking powder and fructose) together.
3. Add wet ingredients (eggs, milk, vanilla extract, butter) and mix well together.
4. Add blueberries and fold in gently.
5. Divide the batter into muffin cups. The batter is quite firm so you will need to use a little spoon to level the batter nicely. The muffin cups should be filled to the top as the batter doesn’t rise much.
6. Bake about 20 to 25 minutes until lightly browned on the top.

Carbs 4.8 per muffin Calories 217 per muffin  Carbs 4.8 per muffin Calories 217 per muffin