Yield: 12 muffins
Serving Size: 1 muffin
- 2 cups almond flour
- ⅓ cup walnut meal
- ⅓ cup Monksweet or equivalent granulated sweetener
- ¼ cup unflavored whey protein powder
- 2 Tbsp oat fiber
- 2½ tsp baking powder
- ½ tsp xanthan gum
- ¼ tsp salt
- 2 large eggs plus 1 egg white, beaten
- ½ cup whole milk Greek yogurt or regular sour cream
- 2 Tbsp fresh lemon zest (1 large lemon) or 1 tsp lemon extract
- 2 Tbsp fresh lemon juice
- ½ cup unsweetened almond milk
- ¾ cup fresh blueberries
- Preheat the oven to 350 degrees Fahrenheit and line/oil a 12-cavity muffin pan.
- In a large mixing bowl, whisk together all the dry ingredients and set aside.
- In a separate mixing bowl, whisk together the eggs, followed by the Greek yogurt or sour cream, lemon zest or extract, lemon juice, and almond milk until smooth.
- Pour the wet mixture into the bowl with the dry mixture and stir together well to form a smooth batter. The batter will be thick and will continue to thicken as it stands – if needed, you can add an additional 1 to 2 tablespoons of almond milk to thin out the batter. Note: a thicker batter will hold together better and allow muffins to rise properly.
- Fold ½ cup of the blueberries into the batter and scoop 2 heaping tablespoons into each lined/oiled muffin cavity. Gently press the balance (¼ cup) of the blueberries into the tops of the batter.
- Bake for 28 to 30 minutes or until the center is slightly firm to the touch. Note: muffins will continue to cook after removing from the oven so avoid over baking! Refrigerate or freeze muffins in an airtight container.