|The fresh lemon flavor is wonderful with the sweetness of the blueberries|
Ingredients (makes 6 muffins):
2 eggs, yolk and whites separated
1/4c almond butter
1/4c coconut flour
1c almond meal/flour
1/2 tsp baking soda
juice of 1 lemon
zest of 1 lemon
1tsp vanilla extract
3tbs butter, softened (preferably from grass fed beef)
1/3-1/2c blueberries (frozen or fresh - frozen take longer to cook)
1. Preheat oven to 350F. Line a muffin tin with muffin liners. Beat egg yolks in a large bowl. Add almond butter, coconut flour, honey, baking soda, salt, lemon juice and zest, vanilla extract and butter. When combined, stir in almond flour.
2. In a separate bowl, beat egg whites until stiff. Fold them into the batter. Then fold in blueberries.
3. Using an ice cream scooper, scoop batter into the muffin tin (about 3/4 full) and bake for 18-20 minutes (the center of the muffins will come out clean when pierced with a toothpick). Remove from pan and cool. Keep leftovers in the refrigerator.