Low-Carb Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Low-Carb Blueberry Muffins calories by ingredient
Introduction
This recipe is from lowcarbdiets.about.com which is a wonderful place to find great-tasting baked goods made with almond meal. This is gluten free, grain free, sugar free, and very low carb. This recipe is from lowcarbdiets.about.com which is a wonderful place to find great-tasting baked goods made with almond meal. This is gluten free, grain free, sugar free, and very low carb.Number of Servings: 12
Ingredients
-
2 cup almond flour or meal
2 tsp baking powder
1/4 tsp sea salt
1/2 cup (1 stick) butter, melted
4 large or 5 medium eggs
1/3 cup water
sweetener to equal 1/3 - 1/2 cup sugar, liquid preferred
1 cup fresh or frozen blueberries
Directions
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.