A classic pair turned gluten free!
Lemon Blueberry Muffins
Gluten Free, Tangy, Sweet – the Perfect Combo
Ingredients
Muffins
- 4 Eggs
- ½ cup Butter softened
- ½ cup Granulated Truvia
- ¼ cup Lemon Juice
- Zest of One Lemon
- 1 cup Almond Flour
- 1 cup Vanilla Protein Powder
- 2 tsp Baking Powder
- ¼ tsp Salt
- ¼ cup Dried Blueberries fresh works too!
Icing
- 1 cup Powdered Truvia
- 1-3 tsp Lemon Juice
Instructions
- Mix all ingredients down to the blueberries in a medium bowl until just combined
- Stir in blueberries then spoon out batter into prepped muffin cups
- Bake at 350℉ for 25min
- While baking, mix together icing ingredients and add lemon juice one teaspoon at a time until desired consistency is reached
- When muffins are done, let cool for 10 minutes and the drizzle icing over the top and Enjoy!
