Servings: 12 good size muffins or 3 mini loaves*

3 c. Almond flour 3 c. Almond flour
¼ c. Tapioca flour ¼ c. Tapioca flour
½ c. Erythritol & Monk Fruit Sweetener ½ c. Erythritol & Monk Fruit Sweetener
2 t. Baking powder 2 t. Baking powder
½ t. Sea salt ½ t. Sea salt
½ c. Avocado oil ½ c. Avocado oil
½ c. full fat canned Coconut Milk ½ c. full fat canned Coconut Milk
3 eggs 3 eggs
¼ c. Lemon juice (about 2 large lemons) ¼ c. Lemon juice (about 2 large lemons)
1 t. pure Vanilla extract 1 t. pure Vanilla extract
1 T. Lemon zest 1 T. Lemon zest
1¼ c. fresh or frozen Blueberries 1¼ c. fresh or frozen Blueberries

Preheat the oven to 350 and line a muffin pan with paper or silicone muffin cups.
In a large bowl, add the dry ingredients and whisk until combined.
In a medium bowl, add the wet ingredients including the lemon zest and vigorously whisk until well combined.
Add the wet ingredients to the dry and using a rubber spatula, combine until there are no dry spots. Add the blueberries and gently fold in.
Spoon the batter into the prepared muffin cups and bake at 350 for 25 to 30 minutes or until the tops are are just beginning to look golden.
Remove from oven and cool completely before storing in an airtight container in the refrigerator for 3 to 4 days or in the freezer for 4 to 6 months.

*If making recipe into mini loaves instead of muffins, line 3 mini loaf pans with parchment paper leaving an overhang on the long sides of the pans and greasing the ends. Bake for 40 minutes.  *If making recipe into mini loaves instead of muffins, line 3 mini loaf pans with parchment paper leaving an overhang on the long sides of the pans and greasing the ends. Bake for 40 minutes.