Blueberry muffins

Super moist and delicious blueberry muffins, a perfect choice for a snack or even breakfast, which you can prepare in advance.



For 8 muffins you need: DSC_1265– 2 eggs
– 100 g almond meal
– 30 g of shredded unsweetened coconut
– 100 g of cottage cheese
– 3 tbsp sweetener of choice
– 1 teaspoon baking powder
– grated lemon zest of one lemon
– 1 teaspoon vanilla essence
– 50 g of frozen or fresh blueberries

With a hand mix together eggs and sweetener for around 2-3 minutes until airy. In another bowl stir together dry ingredients – ground almonds, shredded coconut, sweetener and baking powder. Mix eggs with vanilla essence, cottage cheese and grated lemon zest. Then add the dry ingredients into the wet ones. At the end carefully mix in the blueberries. If using frozen, leave them an hour at room temperature in order to eliminate part of the water. Spread the mass in paper molds for muffins up to ¾ height. Bake for about 35 minutes at 160 ° C.




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