Blueberry and lemon muffins

These muffins are really easy to make and taste great. The lemon compliment the taste of almond and the blueberries make the muffins moist and delicious.

Blueberry- and lemon muffins


5 eggs
1 dl almond flour
1 dl coconut flour
1 teaspoon husk fiber
3 tablespoon tagatose*
½ vanilla pod, only the seeds
1 teaspoon baking soda
50 g butter or canola oil
½ lemon, zest and juice
150 g blueberries

Mix everything together except the blueberries. Preheat oven to 170 degrees Celsius. Cote 12 muffin paper molds with canola oil or butter. Gently fold in the blueberries in the batter and scoop the batter into the molds. Bake for approximately 15 minutes. Let the muffins cool down; they taste a lot better cold.Blueberry and lemon muffins

Cream cheese frosting

200 g cream cheese natural
1 tablespoon tagatose
1 ts lemon juce

Just mix it all together until it’s smooth.

Candied lemon slices

2-3 dl water
3 slices lemon, about 1-2 mm thick
2 tablespoons tagatose

Bring it together in a casserole let it simmer until the lemon is translucent and the tagatose water has reduced to a syrup.

* Tagatose is a sugar derived from lactose. It’s a substitute for sugar but has a minimal effect on blood glucose. It tastes and behaves fairly well like regular sugar, but it burns at 160 degrees Celsius (instead of 180 as for normal sugar) so you have to bake at a lower temperature than normal.

Blueberry- and lemon muffins


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