½ cup sour cream3 eggs room temperatureJuice of 1 lemon2 tsp. lemon zest1 cup allulose * to taste1 tsp. vanilla extract3 cups almond flour1½ tsp. baking powder½ ts. baking soda¼ tsp. salt1 cup blueberries fresh or frozen
Spring has sprung and these easy Keto Lemon Blueberry Muffins are the perfect treat for Keto People and their carb loving families alike.
Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. Set aside.
Add the sour cream, eggs, lemon juice, lemon zest, allulose, and vanilla extract in a blender. Blend for about 30 seconds or until all is combined.
Add the almond flour, baking powder, baking soda, and salt. Blend on high, stopping to scrape down and stir the ingredients once or twice if it’s necessary or until the batter is smooth.
Fold in blueberries. Divide the batter among the prepared muffin cups. This is very important: fill each muffin cups three-quarters of the way. Sprinkle with additional blueberry as desired.
Bake for 25-30 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes or so. Enjoy!