Ingredients:

  • 2.5 cups (280g) super-fine blanched almond flour
  • 0.5 cup (96g) granulated erythritol or monk fruit sweetener
  • 1.5 tsp baking powder
  • 0.25 tsp fine sea salt
  • 0.5 cup (120g) full-fat plain Greek yogurt, room temperature
  • 3 large eggs, room temperature
  • 0.25 cup (56g) melted grass-fed butter or coconut oil
  • 1 tbsp freshly grated lemon zest
  • 1 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 cup (150g) fresh blueberries
  • 1 tsp almond flour for coating berries

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with silicone liners.
  2. In a large bowl, combine the granulated sweetener and lemon zest. Rub them together with your fingertips until the sweetener is fragrant and damp to release the citrus oils.
  3. Whisk in the eggs, Greek yogurt, melted butter, lemon juice, and vanilla into the sweetener mixture until the emulsion is pale and uniform.
  4. In a separate medium bowl, sift the 2.5 cups of almond flour, baking powder, and salt.
  5. Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Stop immediately when no streaks of flour remain to avoid over-mixing.
  6. Toss the blueberries with 1 teaspoon of almond flour to coat. Gently fold the berries into the batter.
  7. Distribute the batter evenly among the 12 muffin cups. Bake for 22 minutes or until a toothpick inserted into the center comes out clean.