Blackberry & Lemon Almond Flour Muffins

Method

1. In a 1/2-quart saucepan put together the granulated sweetener, water and the juice one spoon at a time, whisking between additions.
2. Stir in blackberry. Keep the pan on medium-low heat. Bring mixture to a boil, stirring often. Turn down the heat.
3. Simmer, frequently stirring, until the berries are choppy, and a thick jimmy syrup is formed – for about 10 minutes. Turn off the heat and allow the mixture to cool.
4. For Muffin Batter: Heat the oven to 350 Fahrenheit – 180 Celsius. Prepare a muffin pan lined with muffin paper.
5. In a medium bowl, whisk together the almond flour, granulated sweetener, lemon peel, sea salt, and leaven.
6. In a small bowl put together eggs, almond milk, vanilla, and flavoring. Stream in whisked butter.
7. While stirring, slowly add the liquid material to the dry material.
8. Spoon the batter partially into the prepared muffin cup, about 1/3 of the way. Make a depression within the batter in the cup using clean fingers or a spoon.
9. Place one teaspoon of cold blackberry jam in each depression, dividing it evenly between cups.
10. Cover the blackberry jam using the rest of the batter until each cup is about 2/3 full. To hide the jam, spread the batter on the sides of the cup that you like best.
11. Bake within a preheated oven for 25-30 minutes.
12. Cool any extras in an airtight container. They can also be frozen if you wish.