Low-Carb Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cup almond flour or meal2 tsp baking powder1/4 tsp sea salt1/2 cup (1 stick) butter, melted4 large or 5 medium eggs1/3 cup watersweetener to equal 1/3 - 1/2 cup sugar, liquid preferred1 cup fresh or frozen blueberries
Preheat oven to 350.
Butter the cups of a 12-muffin tin. (I haven't tried it, but I read somewhere that paper muffin cups don't work because they stick horribly to the muffins.)
Mix dry ingredients together well.
Beat eggs and add water and sweetener, if liquid.
Add mixed wet ingredients to dry, mixing slightly.
Add melted butter, and mix very thoroughly.
Add blueberries.
Spoon into muffin cups.
Bake until browned on top, 15-25 minutes. (The original recipe said 15 minutes, but in my electric oven it took about 25.)
Makes 12 muffins.
Variation: Leave the blueberries out, and bake in a muffin-top pan, then split and use for sandwiches or toast like English muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user BFRG1513.
Butter the cups of a 12-muffin tin. (I haven't tried it, but I read somewhere that paper muffin cups don't work because they stick horribly to the muffins.)
Mix dry ingredients together well.
Beat eggs and add water and sweetener, if liquid.
Add mixed wet ingredients to dry, mixing slightly.
Add melted butter, and mix very thoroughly.
Add blueberries.
Spoon into muffin cups.
Bake until browned on top, 15-25 minutes. (The original recipe said 15 minutes, but in my electric oven it took about 25.)
Makes 12 muffins.
Variation: Leave the blueberries out, and bake in a muffin-top pan, then split and use for sandwiches or toast like English muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user BFRG1513.
Nutritional Info Amount Per Serving
- Calories: 209.0
- Total Fat: 18.8 g
- Cholesterol: 98.3 mg
- Sodium: 199.7 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 2.3 g
- Protein: 6.5 g
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