Blueberry muffin

Preheat the oven to 180 °C and prepare the loaf pan by lining it with parchment paper.

In a large bowl, mix all the dry ingredients:

• almond flour – 250 g;
• erythritol – 2.5 tbsp;
• baking powder – 1/2 tbsp;
• xanthan gum (optional) – 1/2 tsp;
• sea salt or pink Himalayan salt – 1/4 tsp.

Then zest one lemon and set it aside, and squeeze the juice into a separate bowl.

Melt the coconut oil (65 g) and add it to the bowl with the dry ingredients along with the lemon zest, almond milk (75 g), eggs (3 pcs.), and vanilla extract (1/2 tsp.).

Mix everything until smooth.

After that, gently fold in the blueberries (130 g, fresh or frozen) into the batter, being careful not to crush the berries.

Transfer the resulting mixture to the prepared pan and spread it evenly.

Place the loaf in the oven and bake for about 40 minutes.

Then cover it with foil and continue baking for another 15 minutes.

Check for doneness by inserting a toothpick into the center of the loaf – it should come out clean.

Once the loaf is ready, allow it to cool completely before removing it from the pan and drizzling with glaze.

The glaze recipe is attached below.