Almond Flour Blueberry Muffins (Low Carb)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups almond flour3 rounded tablespoons Splenda (or Raw Honey)1 rounded teaspoon baking powder4 eggs (at room temperature)1/2 cup butter, melted1/2 cup heavy cream1 tablespoon lemon juice1 teaspoon vanilla extract1 cup blueberries (fresh or frozen)
Butter and line 12 large muffin pans with muffin tin liners. Preheat the oven to 350 degrees F.
In a medium bowl, mix together the wet ingredients. In a larger bowl, mix together the dry ingredients (but not the berries). Add the wet ingredients to the dry ingredients and mix until just combined (do not beat). Finally, add the berries and briefly mix again.
Divide the mixture between the 12 muffin pans and bake for 20-25 minutes until risen, golden brown and set in the middle. Leave in the pans on a cooling rack for 5 minutes, and then loosen carefully with a knife before turning out to cool completely. Makes 12.
Serving Size: Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user JFRANDEN.
In a medium bowl, mix together the wet ingredients. In a larger bowl, mix together the dry ingredients (but not the berries). Add the wet ingredients to the dry ingredients and mix until just combined (do not beat). Finally, add the berries and briefly mix again.
Divide the mixture between the 12 muffin pans and bake for 20-25 minutes until risen, golden brown and set in the middle. Leave in the pans on a cooling rack for 5 minutes, and then loosen carefully with a knife before turning out to cool completely. Makes 12.
Serving Size: Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user JFRANDEN.
Nutritional Info Amount Per Serving
- Calories: 255.1
- Total Fat: 22.0 g
- Cholesterol: 91.0 mg
- Sodium: 67.9 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.3 g
- Protein: 6.4 g
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