Coconut Lemon Blueberry Mini Muffins

Perfect with morning coffee or brunch 

Coconut Lemon & Blueberry Mini Muffins

Ingredients

• 1/2 cup coconut flour
• 2 Tablespoons sweetener of choice (I used Sukrin Gold)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened almond milk
• 1/2 cup heavy whipping cream
• 1 Tablespoon lemon juice
• Zest of one lemon
• 1 large egg
• 2 Tablespoons oil of choice
• 1 teaspoons pure vanilla extract
• Toppings:
• Blueberries
• Unsweetened shredded coconut mixed with a little Sukrin Gold (optional)

Instructions

1. Preheat oven to 350 degrees F.
2. Grease a mini muffin pan with a non-stick baking spray or butter (I used butter). Set aside.
3. Prepare toppings by placing them in small bowls.
4. In a large mixing bowl, whisk together the dry ingredients (coconut flour, sweetener, baking powder, baking soda and salt).
5. In a large measuring cup, whisk together almond milk, cream and lemon juice. Let stand 2 to 3 minutes until the milk sours. Add egg, vanilla and oil and whisk together.
6. Add the wet ingredients to the dry ingredients and stir together just until combined. Slightly lumpy batter is okay. Do not overmix!
7. Place one tablespoon in each muffin cup. Top with desired toppings.
8. Bake for 10 to 12 minutes or until the tops are puffed up and set.
9. Cool muffins in the pan for 10 minutes, remove from the pan.

I had a little leftover batter so I sprayed a ramekin with non stick spray and microwaved it for one minute, just as delicious!!!

You can drizzle with a cream cheese icing if desired.

Cream Cheese Icing  

3 tablespoons cream cheese

3 tablespoons powdered erythritol

Unsweetened almond or nut milk of choice

Soften cream cheese in microwave for about 10-15 seconds, remove.

Stir in powdered sweetener until smooth, add milk til desired consistency. Drizzle over muffins