Blueberry Muffins

Ingredients

• 1 tsp lemon juice
• 1 1/2 tsps baking powder
• 1/2 cup blueberries
• 60 g erythritol
• 3 large eggs
• 4 tbsps sour cream
• 2 cups almond flour blanched
• 1 tsp vanilla extract
• 1 tbsp lemon peel

Directions

1. Preheat the oven to 180 °C or 350°F.
2. Blend the eggs for a few minutes until they are frothy and have increased in volume.
3. Add sour cream, lemon juice, zest, and vanilla extract. Mix well.
4. Then add almond flour, baking powder, and erythritol. Stir until combined.
5. Pour the batter into paper muffin cups (or can use a silicone muffin tray) and add the blueberries. Push some inside the batter and leave some on top.
6. Bake in the preheated oven for 25 minutes or until lightly browned.