Erythritol: I used erythritol, but you can also use regular sugar instead. In that case, use 1/4 cup and 2 tablespoons of sugar to replace the erythritol.

Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Eggs: Eggs help to bind the ingredients together as well as to give the batter lift, so make sure to include them in.

Almond Flour: For the best result, I recommend using blanched almond flour (which are blanched almonds without their skins processed into a fine flour), as opposed to almond meal (which are processed whole almonds with their skins on).

Baking Powder: Baking powder is the only leavening agent used to help the batter to rise, so make sure you include it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Lemon Juice & Zest: For the best lemon flavor, I recommend using freshly squeezed lemon juice and freshly grated lemon zest.

Blueberries: I used fresh blueberries, but frozen blueberries will work too. If using frozen berries, do NOT thaw them, just use them directly frozen. You can lightly toss the frozen blueberries in gluten-free flour before using (as this will preven the blueberries from “bleeding” into the batter and leaving streaks of blue).

Storing: To store, place the almond flour blueberry lemon muffins in an airtight container and store in the refrigerator for up to 3 days.