Enjoy these healthy Lemon Blueberry Muffins as part of your keto, low carb, or gluten-free diet! They are bursting with flavor and perfect for weekend brunch or a quick on-the-go weekday breakfast alike.
Preheat the oven to 350 degrees F and grease a 12 cavity muffin tin, or line with cupcake liners.
In a large bowl, combine the flour, protein powder, baking powder, salt, and sweetener. Set aside.
2 cups Super Fine Almond Flour, ½ cup Low Carb Vanilla Protein Powder, 1 tablespoon Baking Powder, ½ teaspoon Salt, ½ cup Low Carb Sweetener
In a separate bowl and using an electric hand mixer, combine the eggs, butter, vanilla, Lemon juice, and lemon zest.
4 Large Eggs, ¼ cup Butter, 1 teaspoon Vanilla Extract, ¼ cup Lemon Juice, 2 tablespoon Lemon Zest
Slowly add the almond flour mixture in with the wet ingredients and combine until smooth and uniform.
Gently fold the blueberries into the batter.
1 cup Blueberries
Evenly distribute the batter into the muffin tin and bake for 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.