MAKES 6-8 Muffins
1/4 cup melted butter kerrigold unsalted
1/4 cup whole milk
1/2 cup plus 2 teaspoons coconut flour divided
2 tsp grated lemon peel
1/2 tsp Sea Salt
1/2 tsp baking powder
1/2 tsp xanthan gum
1 cup blueberries (frozen fresh or dehydrated)
Preheat oven to 375 degrees.
Line 12 standard muffin cups with paper baking cups
Whisk eggs, natural sweetener, butter and milk in medium bowl until well combined.
Mix 1/2 cup coconut flour, lemon peel, salt, baking powder and xanthan gum in medium bowl.
Sift flour mixture into egg mixture.
Whisk until batter is smooth.
Combine blueberries with remaining 2 teaspoons coconut flour in small bowl.
Stir gently into batter.
Pour evenly into prepared muffin cups.
Bake 12 to 15 minutes or until toothpick inserted into centres comes out clean.
Cool in pan on wire rack for 5 minutes. Remove from pan: serve warm.