Preheat the oven to 350°F (180°C). Prepare a muffin tray with paper liners and set aside.

Sift the flour and baking powder together and set aside.

Take 2 tablespoons of the sifted flour and toss with the blueberries until coated. Set aside.

Beat the butter, stevia sugar, and lemon zest until fluffy.

Add the egg and vanilla extract to the butter mixture and mix well.

Pour the flour mixture and almond milk into the egg mixture. Gently fold until just combined. Add the blueberries and fold gently until just combined.

Spoon the batter into the muffin cups, filling each 3/4 full. Bake in the oven at 350°F (180°C) for about 25-30 minutes or until done (check doneness by inserting a toothpick into the center; if it comes out clean, they're done).

Turn off the oven, remove the muffins, and let them cool completely on a wire rack. Store in an airtight container in the refrigerator for 4-5 days or wrap in plastic wrap and freeze for about 3 months.

Note🌹🎉

1. This recipe is a personal favorite that Jum makes at home and is shared as an idea for friends.
2. You can adjust the amount of stevia sugar to taste.
3. You can substitute vegetable oil in this recipe.
4. Baking time and temperature may vary depending on your oven.
Feel free to like ❤️, share, or comment to chat with Jum. If you have questions or concerns, leave a comment, and Jum will respond as soon as possible.

Enjoy your time in the kitchen!

Shared by

Jum from Aussie Kitchen
Page: Free Time Cooking By Jum