Paleo-ish Blueberry Muffins
Yield: 12
2 cups blanched almond flour
1/4 cup arrowroot
2 scoops collagen peptides
1/4 cup coconut sugar
1/4 cup low-carb granulated sweetener (I used Lakanto Golden)
Zest of 1 lemon
1 1/2 tsp baking powder
1/4 tsp fine sea salt
3 large eggs, at room temperature
2.5 oz unsalted butter, melted and cooled
1/3 cup unsweetened milk of choice, at room temperature (I used Califia Farms Toasted Coconut Almond Milk)
1 tsp vanilla extract
1 cup fresh blueberries
Preheat oven to 350ºF; line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, arrowroot, collagen, coconut sugar, sweetener, lemon zest, baking powder and salt. In a separate medium bowl, whisk together eggs, melted butter, milk and vanilla. Pour egg mixture into flour mixture and stir until just combined. Fold in blueberries.
Divide batter among muffin cups, Bake until a toothpick inserted into a muffin comes out with just a few crumbs attached and muffins spring back when lightly touched, about 20 to 25 minutes. Let cool in pan on a wire rack for 5 minutes, then transfer to rack to cool completely. Store leftovers covered in the fridge.