Sugar Free Blueberry Muffin

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Sugar Free Blueberry Muffin calories by ingredient


Introduction

I was supposed to use sour cream instead of cream cheese. They were moister with the SC, but still good with CC. I was supposed to use sour cream instead of cream cheese. They were moister with the SC, but still good with CC.
Number of Servings: 12

Ingredients

    1 stick Butter, unsalted softened
    4 oz Cream Cheese softened
    1 tsp Vanilla Extract
    1 cup Bob's Red Mill Coconut Flour
    2 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)

Tips

Can make with chocolate chips also. Nutrition will change, but still delicious. Sour cream or cream cheese, my mistake, but both worked fine. The muffins do not rise very much, so don't worry about using all of the batter to fill the cups.


Directions

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