keto lemon blueberry muffins

Tips and Tricks
Even Distribution: Toss blueberries in a little almond flour to prevent them from sinking to the bottom of the muffins.
Zesting Lemons: Use a microplane grater for fine lemon zest, avoiding the bitter white pith.
Don’t Overmix: Mix the batter until just combined to avoid dense muffins.
Cooling: Let muffins cool completely before removing from the tin to prevent them from crumbling.
Ingredients
Dry Ingredients:
2 cups almond flour
1/4 cup coconut flour
1/2 cup erythritol or your preferred keto-friendly sweetener
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Wet Ingredients:
3 large eggs
1/3 cup unsweetened almond milk
1/3 cup melted coconut oil or butter
1 tsp vanilla extract
Zest of 2 lemons
Juice of 1 lemon
Add-ins:
1 cup fresh blueberries
1 tbsp almond flour (for tossing blueberries)
Instructions
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with coconut oil.
Combine Dry Ingredients:
In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
Mix Wet Ingredients:
In another bowl, whisk the eggs, almond milk, melted coconut oil or butter, vanilla extract, lemon zest, and lemon juice until well combined.
Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients and mix until just combined.
Prepare Blueberries:
Toss the blueberries in 1 tablespoon of almond flour to coat them. Gently fold the blueberries into the batter.
Fill the Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about 3/4 full.