Blueberry Muffins with Coconut Oil

Preheat the oven to 350°F (180°C) and place paper muffin liners in a muffin tray. Spray oil or non-stick spray into the muffin liners, then set aside.
Oil of non-stick spray
In a large mixing bowl, add all the dry ingredients and whisk well, making sure there are no lumps.
2 cups almond flour, 5 tablespoons powdered erythritol, 1 tablespoon baking powder, 1 teaspoon psyllium husk powder, ¼ teaspoon salt
In a separate bowl, whisk together the wet ingredients until smooth.
2 large eggs, 1 tablespoon coconut oil, ½ cup milk, 1 tablespoon lemon juice, 1 teaspoon vanilla extract
Add the wet ingredients to the dry ingredients and mix until well-combined.
Fold in the blueberries, making sure they are evenly distributed throughout the batter.
1 cup blueberries
Spoon the muffin batter into the paper liners, filling them almost to the top.
Place in the oven and bake for 20 – 25 minutes until a toothpick inserted in the middle of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes.
Remove the muffins from the pan and transfer to a wire rack to cool completely.