Low Carb Lemon & Blueberry Muffin recipe
- May 1, 2021
Featured in this Recipe...
Measure out your ingredients:
Heat up the oven to 175C and prepare your muffin tray, line with 10-12 muffin cases.
Use a hand or stand mixer to beat the 5 medium eggs in a medium mixing bowl until stiff peaks form.
In another mixing bowl mix together The Best Free From Versatile Sweet Mix with 1/4 tsp cinnamon, the 30 drops vanilla stevia (or you can use any other sweetener to your taste), the zest and juice of 1 lemon, the 1/3 cup melted coconut oil and the 1/4 cup unsweetened almond milk. Use a hand or stand mixer to combine them fully.
Add half of the 5 beaten eggs into the batter and keep mixing for another 1-2 minutes.
The secret is again only to fold in the rest of the beaten eggs, be gently, don’t break the foam, that’s how you get a soft, airy muffin and not a dense texture.
We didn’t mix the blueberries into the batter, though you could do that.
Zoe, my daughter carefully placed 6 blueberries into every muffin (that was her touch to this recipe 🙂
This recipe makes 10 average size muffins, don’t fill the case up to the top as it will rise, but if you want to make little fairy cake size muffins it will definitely make 12-14.
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Bake your muffins for 22-25 minutes at 175C on the lower rack.
Do not take them out of the oven straight after baked, give them 5-8 minutes until they slowly cool down a bit with the oven fan.
Let them cool completely on a cooling rack. (this is the step we always skip, haha )
These are very moist and tasty muffins but if you want to make it a fancier dessert you can serve them with some whipped cream and fresh blueberries on the side.
