Sugar Free Blueberry Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 stick Butter, unsalted softened4 oz Cream Cheese softened1 tsp Vanilla Extract 1 cup Bob's Red Mill Coconut Flour2 tsp Baking Powder 1 tsp Xanthum Gum - Bob's Red Mills 6 large Egg, fresh, whole, raw 1/2 cup Cream heavy 1 TBSP 1 cup, unthawed Blueberries, frozen (unsweetened)
Oven at 425 degrees F.
In a stand mixer, blend butter cream cheese and vanilla
whisk the dry ingredients together then add to the wet on low to combine
Add one egg at a time until incorporated'
pour in the heavy cream and blend
stir in the blueberries by hand
grease a 12 capacity muffin pan or use liners
Bake muffins for 5 minutes then reduce temp to 350 degrees and continue to bake for 20-25 minutes or until golden and toothpick in center comes out clean.
Serving Size: 1 muffin
In a stand mixer, blend butter cream cheese and vanilla
whisk the dry ingredients together then add to the wet on low to combine
Add one egg at a time until incorporated'
pour in the heavy cream and blend
stir in the blueberries by hand
grease a 12 capacity muffin pan or use liners
Bake muffins for 5 minutes then reduce temp to 350 degrees and continue to bake for 20-25 minutes or until golden and toothpick in center comes out clean.
Serving Size: 1 muffin
Nutritional Info Amount Per Serving
- Calories: 214.9
- Total Fat: 17.4 g
- Cholesterol: 124.0 mg
- Sodium: 153.1 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 4.5 g
- Protein: 5.3 g
Member Reviews