KETO BLUEBERRY LEMON MUFFINS
Oh my! These muffins are super easy to make, they are moist and packed full of blueberries and as a bonus they include collagen which is so beneficial for our hair, skin and more! Even our 17 year old son thinks they are awesome!
Ingredients:
- 4 eggs
- 3/4 cup full-fat, canned coconut milk
- 1 teaspoon pure vanilla extract
- 2 scoops collagen powder
- 1/2 cup coconut flour
- 1 1/2 tablespoons swerve
- 1 teaspoon baking powder
- 1/8 teaspoon pink himalayan salt
- 3 tablespoons grass-fed unsalted butter, melted
- 3/4 cup fresh blueberries
Frosting Ingredients:
- 1 small lemon, zested then juiced
- 5 tablespoons powdered swerve
Directions:
- Preheat the oven to 350 degrees.
- In a large bowl, whisk eggs, coconut milk and vanilla together.
- Add collagen protein powder, coconut flour, swerve, baking powder, and salt and whisk until mixed well. Stir in melted butter.
- Gently stir in the fresh blueberries.
- Spoon mixture evenly into 10-12 paper-lined muffin holders.
- Place muffin tray on the center rack of oven and bake for approximately 18-20 minutes. Remove and allow to cool completely before icing.
- For the lemon glaze, mix the lemon juice with powdered sweetener and spread a small amount on top of each cooled muffin. Top with lemon zest for fun!
- Cover and store in the refrigerator.
- Enjoy!
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