These blueberry muffins are loaded in flavor, but lower in carbs since it uses almond and coconut flour instead of traditional white flour.
Dry Ingredients:
1 and 1/2 cup almond flour
1/2 cup coconut flour
2 tsp baking powder
1/4 tsp salt
Wet Ingredients:
4 eggs
1/2 cup olive oil
1/4 cup maple syrup
2 tsp vanilla extract
Zest of 1 lemon
1/2 cup water
Final Ingredient:
Fresh organic blueberries (small 6 oz package)
Mix the wet and dry ingredients separately in 2 large mixing bowls.
Add the dry ingredients to the wet ingredients and mix well.
Then gently stir in the blueberries.
Scoop the batter into a 12 cupcake pan, lined with cupcake wrappers.
Bake at 350 degrees F for 25 minutes.
Happy baking everyone!
Rajsree Nambudripad, MD
