MAKES: 8 muffins (1 per serving) · PREP TIME: 10 minutes · COOK TIME: 20 minutes
I named this dessert Lemon Blueberry Accidents because I set out to make a perfectly light and moist low-carb muffin, but that is not what I ended up with. I thought the entire recipe was a fail until I tasted them. One bite and I was in love! It turned out to be the happiest accident I have ever had in the kitchen. Think muffin meets bread pudding. I hope you enjoy these happy accidents as much as we do.
INGREDIENTS
•1 cup blanched almond flour
•¼ cup plus 2 tablespoons coconut flour
•¾ cup granular erythritol
•2 teaspoons baking powder
•¼ teaspoon sea salt
•3 large eggs
•⅓ cup water
•1½ teaspoons pure lemon extract
•1½ teaspoons pure vanilla extract
•1 cup frozen blueberries
FOR THE GLAZE:
•¼ cup plus 2 tablespoons powdered erythritol
•1 tablespoon plus 1½ teaspoons fresh lemon juice
DIRECTIONS
1. Preheat the oven to 350°F. Lightly oil 8 wells of a standard-sized muffin pan. Alternatively, you can line the wells with silicone or paper muffin liners or use a standard-sized silicone muffin pan.
2. Put all the dry ingredients in a large bowl and mix to combine.
3. In a separate bowl, whisk the eggs, water, and extracts until the ingredients are well incorporated.
4. Pour the wet ingredients into the dry ingredients, using a rubber spatula to mix as you pour. Continue mixing until the ingredients are well incorporated.
5. Gently fold in the blueberries.
6. Divide the mixture among the prepared wells of the muffin pan, filling each about three-quarters of the way full.
7. Bake for 20 minutes, or until the tops are golden brown and the centers are set.
8. While the accidents are baking, make the glaze: Put the erythritol and lemon juice in a small bowl and mix until there are no visible clumps of sweetener.
9. When the accidents are done baking, place the pan on a cooling rack and allow to cool for 10 minutes before removing the accidents from the pan. Drizzle the glaze over the tops before serving. Store in the refrigerator for up to a week.
PER SERVING:
CALORIES: 131
FAT: 9.3g
PROTEIN: 6.2g
TOTAL CARBS: 5.8g
FIBER: 2.6g
NET CARBS: 3.2g
ERYTHRITOL: 18g
