Since early summer is blueberry season in my area, my husband and I enjoy picking fresh blueberries. We also love to eat them! This season we’ve already picked 8 gallons. Most people love blueberry muffins as we do. Here’s a tip for portion control eating – only make mini muffins. They’re a little smaller and if you do eat two, then you’ve eaten about the same as one regular sized muffin. So no guilt!
2 Cups almond flour
½ teaspoon baking soda
¼ teaspoon sea salt
2 teaspoons lemon zest
3 eggs *
¼ Cup honey
1 Tablespoon lemon juice (fresh)
1 – 2 squirts of liquid stevia (Vanilla Cream)
5 Tablespoons coconut oil
1 Cup blueberries (fresh or frozen)
Preheat oven to 350 degrees. Add paper liners to mini muffin tins. In large bowl whisk together almond flour, baking soda, salt, and lemon zest. In another bowl mix eggs, honey, lemon juice, stevia, and coconut oil. Mix well and add to dry ingredients. Fold in blueberries. Fill muffin tins. Bake for 15 – 17 minutes. Makes 24 mini muffins.
* If allergic to eggs use this: Substitute for each egg 1 Tablespoon ground flax seeds plus 3 Tablespoons water. Mix well in small bowl and set aside about 5 minutes. Then add as recipe directs.
