Low Carb Lemon Blueberry Muffins

Yield: 12 muffins
Serving Size: 1 muffin

Ingredients

• 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

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line/oil a 12-cavity muffin pan.
2. In a large mixing bowl, whisk together all the dry ingredients and set aside.
3. 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.
4. 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.
5. 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.
6. 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.