Low Carb Blueberry Muffins

Ingredients:

• Micro Ingredients® Psyllium Husk Powder
• Micro Ingredients® Organic Lemon Powder
• Micro Ingredients® Monk Fruit Sweetener
• Almond Flour & Baking Powder
• Unsalted Butter, Egg, Vanilla Extract & Salt
• Almond Milk
• Blueberries 
  
  

Directions:

1. Preheat oven to 350°F and line a muffin tin pan with muffin liners.
   
   
2. Mix 1 cup almond flour, 1 ½ tsp baking powder, 2 tbsp Psyllium Husk Powder, 2 tbsp Organic Lemon Powder, 3 tbsp Monk Fruit Sweetener, and ¼ tsp salt in a bowl.
   
   
3. In another bowl, whisk together 1 egg, 2 tbsp melted butter, 1 tsp vanilla extract, and ¼ cup almond milk.
   
   
4. Combine wet and dry ingredients, then fold in ½ cup blueberries.
   
   
5. Spoon batter into muffin tin and bake for 18-22 minutes, until golden and cooked through. Enjoy!