Blueberry Lemon Muffins
These delicate, light muffins hold together well—no crumbs! Grain-free, sugar-free, and satisfying.
3 cups almond meal 1 tablespoon baking powder 1½ cups liquid egg whites 2 tablespoons vanilla extract 1 tablespoon lemon zest 1½ cups fresh blueberries
Preheat the oven to 350 degrees. In a medium bowl, combine the almond meal and baking powder. Mix well. Set aside. In a blender, combine the egg whites, vanilla, and lemon zest. Blend well, creating a foamy liquid. Transfer the egg white mixture to the bowl of dry ingredients. Mix well. Stir in the blueberries. Spoon batter into a greased 12-cup muffin tin, filling each cup full. Heaping full is also OK. Bake for 20 minutes. Serve warm or let cool, then store in a sealed container in the refrigerator. Source: Reprinted with permission from Bread-Free Bread by Nerissa Oden, The Countryman Press, 2014