Blueberry and Lemon Muffins (Almond Flour)

Light, nutty and moist - these gluten free blueberry muffins taste amazing and are high in protein and low carb. Perfect for morning breakfast.

2 cup almond flour
½ tsp. baking soda
⅛ tsp. sea salt
2 eggs
2 egg whites
¼ cup pure honey
2 Tbsp. extra-virgin olive oil
1 tsp. pure vanilla extract
1 tsp. lemon zest, freshly grated
2 Tbsp. lemon juice, freshly squeezed
1 cup berries, fresh or frozen

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4) and line 12 muffin tins with baking cups.

In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.

With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice over medium speed until combined.

Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.

Remove bowl from mixer and use a rubber spatula to gently fold in the berries.

Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 muffins.

Bake for 25 minutes then let cool on a cooling rack.