Keto and Gluten Free Blueberry Muffins

Directions

1. 1

   Preheat oven to 350F.

2. 2

   In a large mixing bowl, whisk together almond flour, coconut flour, lupin flour, oat fiber, baking powder, baking soda, xanthan gum, and salt.

3. 3

   In a second large mixing bowl, combine the sour cream, melted butter, lemon zest, lemon juice, heavy cream, and allulose. Whisk well to combine.

4. 4

   Add the eggs and vanilla extract to the second mixing bowl and whisk again until small bubbles can be seen at the top of the mixture.

5. 5

   Combine wet and dry ingredients, using a spoon to mix well. Stir until a thick dough has formed.

6. 6

   Gently fold in blueberries to mixture.

7. 7

   Line a muffin tin with liners. Lightly grease each liner with oil, butter, or cooking spray.

8. 8

   Scoop muffin mixture evenly into the 12 muffin cups.

9. 9

   Bake for 20-22 minutes or until muffins have risen and the tops are a nice golden brown color. You'll know the muffins are ready when a toothpick comes out clean.

10. 10

    Remove from oven and allow to cool for 10-15 minutes. Remove from tin. Top warm muffins with a slice of butter and enjoy your lupin flour muffins!