Blueberry Muffins

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°

Step 2

Line 18 muffin cups with paper liners and set the tray aside

Step 3

In a large bowl, stir together the flour, almond flour, sweetener, baking powder, lemon zest, baking soda, nutmeg, and salt

Step 4

In a small bowl, whisk together the eggs, milk, yogurt, coconut oil, lemon juice, and vanilla

Step 5

Add the wet ingredients to the dry ingredients and stir until just combined.

Step 6

Fold in the blueberries with crushing them.

Step 7

Spoon the batter evenly into the muffin cups. Bake the muffins until a toothpick inserted into the middle comes out clean, about 25 minutes.

Step 8

Cool the muffins completely and serve

Step 9

Store leftover muffins in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 1 month