Low Carb Blueberry Muffins with Lemon Glaze

I’ve never been much of a baker. It requires a certain science of proportions that I haven’t studied or experimented with too much. I have mad respect for the people who craft a beautiful pastry or create a perfect blend of ingredients that marries sweet and savory. When I was following a ketogenic diet, I started missing some of the carby sweets and pastries, so I wanted to make something that filled the craving. Little did I know, I’d be creating a delicious muffin that could fool people into thinking it was the real thing. You probably won’t see many bakery items made by me, but this is one I’m pretty proud to share with you all!

Servings: 6 (1 muffin = 1 serving)

Ingredients:
2 1/2 cups blanched almond flour*
3/4 cups Swerve granulated sugar, split into 1/4 cup and 1/2 cup
1 tsp baking powder
1 tsp cinnamon
1 pinch of salt
5 tbsp unsalted butter, melted
5 tbsp milk, unfiltered or unsweetened almond for low carb options
4 medium whole eggs, whisked
1/2 tsp vanilla extract
1 cup blueberries, keep a few extras for topping)
3 tbsp lemon juice, about 1/2 to 3/4 of a lemon, depending how juicy it is
*Blanched is important to make sure the muffins aren’t too mealy – the flour will be finely ground and have the almond skins removed.

Recipe:
1. Preheat oven to 350 F. Combine 2 1/2 cups blanched almond flour, 1/2 cup Swerve granulated sweetener, 1 tsp baking powder, 1 tsp cinnamon, a pinch of salt in a large mixing bowl.
2. In a separate bowl, combine 5 tbsp melted high quality butter, 5 tbsp ultra-filtered milk (or unsweetened almond milk), 4 medium eggs, 1/2 tsp of vanilla extract.
3. Pour wet ingredients into dry and mix until texture is smooth. Stir in 1 cup of blueberries.
4. Line muffin tin with baking cups or spray well with avocado oil. You don’t want to lose half the muffin to the tin.
5. Fill the muffin tin with batter, distributed evenly. Remember that these will rise, so don’t overfill! I try to fill them slightly more than halfway.
6. Top each muffin-to-be with 1-2 more blueberries.
7. Bake at 350 F for 22 minutes.
Lemon Icing
8. While baking, mix 3 tbsp lemon juice and 1/4 cup Swerve confectioner’s sugar. You should get a nice icing consistency when the mixture is blended. If you need more thickness, you can add more confectioner’s sugar. If you need to thin it out, add more lemon juice.
9. Once muffins are out of the oven, use a teaspoon to glaze over the tops with the icing and let it melt into the muffins.
10. Let them cool before eating even though *FAIR WARNING* these are delicious. This allows the texture to settle and keeps the muffins from crumbling. Don’t keep them on heat though!