2 C. Flour or Almond Flour

2 t. Baking Powder

1 1/2 t. Salt

½ C. Butter

1 C. Swerve Granular

1 Egg

1 T. Lemon Extract

1 T. Vanilla

¼ C. Lemon Juice

2 C. Fresh Blueberries

½ C. Unsweetened Almond Milk

Easy Directions:

  1. In large mixing bowl, cream together butter, Swerve, and egg. Add in vanilla, lemon extract and lemon juice. Mix well. In separate bowl, combine flour, baking powder and salt. Add to butter mixture. Then, add in milk. Fold in blueberries.
  2. Scoop into muffin paper lined muffin tin pan. Filling each muffin ¾ full.
  3. Bake at 350 for 25 minutes. Let cool.
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