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blueberry low carb muffins

This great tasting and moist muffins are a great treat if you are doing a low carb diet, keto diet, gluten free diet  or are a diabetic. They are sweet, but not too sweet and have no gluten in them. Even if you don't have all the ingredients make substitutions for what you have. if you don't have the fleur de sel, use pink salt , the macadamia milk can be almond or soy milk, and the pea protein can be substituted for an additional tablespoon of coconut flour. I hope you can give this a try and enjoy with loved ones ;) . 

12 muffins
vegetarian | low carb | gluten free | sugar free
INGREDIENTS 
INSTRUCTIONS

2 1/2 CUPS               ALMOND FLOUR 

1/3 CUP                    COCONUT OIL 

1/3 CUP                    MACADAMIA MILK 

3 LARGE                  ORGANIC EGGS

4 TBLSP.                  UNSALTED BUTTER

4 TBLSP.                  COCONUT FLOUR 

1 TBLSP.                   PEA PROTEIN

 

1 TSP.                        LIQUID STEVIA 

 

1/2 CUP                   ERYTHRITOL

+ 1 TBLSP.   

1 TSP.                       LEMON ZEST 

1/4 TSP.                   FLEUR DE SEL 

3/4 CUP                ORGANIC BLUEBERRY

1 1/2 TBLSP.           VANILLA EXTRACT 

1 1/2 TBLSP.           BAKING POWDER 

1. CUT AND PREPARE ALL INGREDIENTS. PRE - HEAT OVEN TO 350 DEGREES FAHRENHEIT .

2. IN A BOWL; PLACE THE COCONUT FLOUR, PEA PROTEIN AND THE  TABLESPOON OF ERYTHRITOL. MIX UNTIL COMBINED.

3. ADD THE BUTTER AND MIX WITH HANDS UNTIL THE BUTTER HAS BECOME THE SIZE OF PEAS AND IT IS WELL MIXED WITH THE FLOUR. PLACE ON THE FRIDGE UNTIL THE BETTER IS DONE. 

4. IN A BOWL PUT THE EGGS, LIQUID STEVIA, COCONUT OIL, MACADAMIA MILK AND VANILLA. MIX UNTIL WELL COMBINED AND SET ASIDE. 

5. IN A SEPARATE BOWL ; PUT THE ALMOND FLOUR, ERYTHRITOL, LEMON ZEST AND FLEUR DE SEL. MIX WELL UNTIL COMBINED. 

6. NOW POUR THE WET INGREDIENTS ON THE DRY INGREDIENTS. MIX WITH A WHISK UNTIL WELL COMBINE. DON'T OVER MIX . 

7. LASTLY FOLD 3/4 OF THE BLUEBERRIES WITH A SPATULA UNTIL WELL COMBINED.

8. LINE A MUFFIN PAN WITH THE PAPER CUPS AND DISTRIBUTE EVENLY. FILLING THE PAN 3/4 OF THE WAY; THEN TOP WITH THE REMAINING BLUEBERRIES AND THE PREVIOUSLY PREPARED CRUMBLE. 

9. BAKE FOR 20-25 MIN OR UNTIL DONE, DEPENDING ON YOUR OVEN. LET COOL AND ENJOY ;)