I had an all afternoon baking marathon yesterday. This recipe is a win … but I did not take pics as I was not sure if they would turn out okay … I totally winged this throw together.
We. Love. Them.
Quick, easy and best eaten fresh out the oven with whipped cream like dessert.
Blueberry Lemon Muffins
- 2 cups fine almond flour
- 1 cup sour cream if possible or a light full cream yogurt in a pinch (no carbs)
- 2 large eggs
- 1/4 cup melted butter
- 1/2 cup xylitol stirred into butter to dissolve sugar
- 1 tsp baking powder
- 1/2 cup fresh blueberries and I’m sure any diced fresh fruit would be good
- 1/2 tsp lemon extract or 1 tsp fresh lemon juice
- Zest of a lemon
Preheat oven to 350
Zest lemon and add to melted butter and stir and dissolve sugar in warm butter.
Add sour cream to butter, cool. Add lemon juice or essence.
Add eggs to butter/cream mix, then add dry ingredients.
Mix gently until well combined, add blueberries and fold in lightly
Pour or scoop batter into muffin pan and top with more blueberries.
Bake for 25-30 minutes until golden brown.
They are really tasty and I’m sure it would make a great dessert in one 9×9 inch dish.
I used my new ice cream scoops to spoon them in and I’ll never use any other method again, they are fantastic and are pictured below. No better way of scooping and portioning batter or dough, imo. What took me so long to buy these!
Full size fork for comparison.
Here are the little banana bread loaves I baked too. In honour of my sister’s great affection for Piesang Brood! LOL.
That recipe to follow next.