Keto Blueberry Muffins

Instructions

1. Preheat oven to 325ºF.  Line muffin tin with paper liners to make removing the muffins easy.
2. In a medium-sized bowl, add eggs, yogurt, coconut milk, lemon zest, and salt. Whisk well until combined, about a minute.
3. Sprinkle almond flour on top of liquid, along with Splenda Magic Baker and baking powder. Gently stir together with a spatula until evenly incorporated. Fold in lemon juice.
4. Fill each muffin liner with 2 tablespoons of batter, then place a few blueberries in, and add in about 1 ½ tablespoons more batter, then top with a few more blueberries, pressing down a bit into the batter.
5. Bake for about 27-30 minutes, until the middle of each muffin is dry, and batter is cooked through.  Remove muffins and let cool for a least 10 minutes. Muffin liner will pull away easily when muffins have completely cooled.