Lemon Coconut Blueberry Muffins

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2 cups almond flour

1/2 cup unsweetened flakes coconut
2 tbs baking powder
1/4 tsp salt
3 tbs coconut oil Melted
3/8 Cup Swerve or Sweetener of Choice
1 tsp Fresh squeezed Lemon Juice

1 Tbsp Lemon Zest
2 eggs
1/3 cup Ricotta Cheese
1 cup frozen no sugar added blueberries or if it is the time of the season Fresh Blueberries.

Temp: bake 375°

Bake time:  18-20 mins
Prepare Muffin Tin – Line and grease/spray Liners to avoid sticking.

 

Mix the first 10 ingredients; fold in the blueberries. fill prepared pan and bake off in the preheated oven.

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