2 cups almond flour
2 teaspoons baking powder
3/4 stick butter, melted
1 cup of Splenda
Zest from one lemon
1 teaspoon vanilla
1 teaspoon lemon extract
2 tablespoons dried blueberries
Preheat oven to 350 degrees. Grease a 12-cup muffin pan.
Combine almond flour and baking powder, mixing well; set aside. Mix together the butter and splenda. Cool slightly. Add the eggs, one at a time, to the butter/splenda mixture, mixing well after each addition. Add the zest, vanilla and lemon extract. Mix in the almond flour mixture, then fold in the blueberries, blending well. Spoon batter into muffin pan and bake for about 30-35 minutes or until the tops are light to medium brown.
NOTE: You can make this a coffee cake by using an 8-inch baking pan instead of a muffin pan. Bake for about 50-60 minutes. Cut into 16 pieces.
Carb counts: About 4 net for one muffin, and about 3 net for one piece of coffee cake.