QUICK & EASY Low Carb Blueberry Muffins (Gluten Free)

These muffins have a good flavor and texture.

Ingredients:
1 1/4 cup small blueberries
2 tablespoons coconut flour
3/4 cup coconut flour
3/4 cup Lakanto Golden Monkfruit Sweetener
2 teaspoons baking powder
1 - 2 teaspoons lemon zest
1 tablespoon vanilla extract
2 tablespoons lemon juice
3 tablespoons heavy cream
12 tablespoons (1 1/2 sticks) salted butter, melted
9 large eggs

Organic coconut flour and golden monkfruit sweetener.

Method:
Preheat oven to 350*. Spray a regular sized muffin pan with cooking spray. Set aside.
Place the blueberries in a small bowl and gently stir, to coat, with the 2 tablespoons of coconut flour.
Set aside.
In a large mixing bowl, stir to blend the 3/4 cup coconut flour, sweetener, baking powder and lemon zest. Add the vanilla, lemon juice, cream and butter. Mix with a hand mixer, on low setting, just until the ingredients begin to become blended. Add the eggs and mix on high speed for two minutes.
With a spatula, gently blend in the blueberries until they are evenly distributed throughout the batter.
Divide the batter between 15 muffin cups. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the tops are a bit browned. Cool in pan, on a cooling rack, for 5 to 10 minutes. Serve warm muffins with butter. Store leftovers in an airtight container in the refrigerator.

Nutritional info:
Each muffin has approximately 200 calories, 14 grams fat, 4 grams carbs and 6 grams protein.

Notes: I made some muffins with paper cupcake liners and some without. The ones without the wrappers turned out much better than the ones with liners, because the liners stuck to the bottoms of the muffins, making part of the muffins inedible.