Low Carb Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup Blueberries, fresh 10 serving Bob's Red Mill Almond Flour - per 1/4 Cup 16 tbsp Erythritol, powdered-adjusted to 0 NC (by LIVESIMPLY1) 2 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT) 3 tsp Baking Powder 1 dash Salt 3 large Egg, fresh, whole, raw 8 oz Almond Breeze Almond Milk, Unsweetened Vanilla 6 tbsp Butter, salted .5 tsp Vanilla Extract
1 Preheat oven to 325F and grease a standard 12-cavity non-stick muffin tin very well (or line with paper liners, if you’re muffin tin is not very non-stick).
2. In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, lemon zest, and salt. Stir in eggs, almond milk, butter, and vanilla extract until well combined.
3. Gently fold in blueberries. Divide batter among prepared muffin cups and bake 30 to 40 minutes, until set and a tester inserted in the center comes out clean.
4. Remove and sprinkle with granulated sweetener, if using. Let cool 20 minutes, then transfer to a wire rack to cool completely.
Serving Size: Makes 12
2. In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, lemon zest, and salt. Stir in eggs, almond milk, butter, and vanilla extract until well combined.
3. Gently fold in blueberries. Divide batter among prepared muffin cups and bake 30 to 40 minutes, until set and a tester inserted in the center comes out clean.
4. Remove and sprinkle with granulated sweetener, if using. Let cool 20 minutes, then transfer to a wire rack to cool completely.
Serving Size: Makes 12
Nutritional Info Amount Per Serving
- Calories: 221.7
- Total Fat: 19.0 g
- Cholesterol: 62.0 mg
- Sodium: 206.7 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 3.4 g
- Protein: 7.0 g
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