Lemon & Blueberry Muffins

Lemon and blueberry combine in a sweet but healthy muffin for the perfect on-the-go breakfast. You’ll love that these are portable and taste great warm or cold.

1 cup almond flour

1 tsp baking powder

2 large eggs

zest of 1 lemon

2 tbsp freshly squeezed lemon juice

¼ tsp liquid stevia

1 tsp pure vanilla extract

1 tsp olive oil

21 blueberries (about ⅓ cup)

1. Set the air fryer temp to 320°F.

2. In a medium bowl, combine the almond flour and baking powder. Mix well to ensure the baking powder is evenly distributed.

3. In a large bowl, whisk together the eggs, lemon zest and juice, stevia, and vanilla extract. Add the flour mixture and mix well.

4. Coat 7 silicone muffin liners with the olive oil. (Or use a large round silicone muffin tray. Using your index finger is the easiest way to spread the oil.) Fill each liner with 2 to 3 tablespoons of the muffin mixture and ensure the liners are evenly filled. Place 3 blueberries on top of each muffin mixture. Press the blueberries down until they’re level with the mixture.

5. Place the muffin liners in the fryer basket. Ensure they’re level and not squished from the sides. Bake until the tops have started to brown, about 17 minutes.

6. Remove the muffin liners from the fryer basket and allow the muffins to cool for 5 minutes before serving.

Lemon & Blueberry Muffins