LOW CARB BLUEBERRY MUFFINS

Description:

If anyone in your family is a muffin lover or you’re looking for a great grab and go snack or meal then you should make these muffins for meal prep! They will last in the fridge up to one week and heat up nicely. Just top with some butter for an extra filling treat and feel good about eating whole ingredients. These low carb muffins will remind you of your favorite muffins you used to eat pre-keto so do yourself a favor and make them!

INGREDIENTS

Cream Together

  • ½ stick (2 oz) butter, very soft
  • 4 tablespoons (2 oz) cream cheese, very soft
  • 1/2 teaspoon vanilla

Dry Ingredients

  • ½ cup coconut flour
  • ¼ cup Swerve Granulated
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/16 teaspoon cinnamon
  • 1/8 teaspoon xanthan gum (binds ingredients)

Wet Ingredients

  • 3 large eggs (cold)
  • 1/4 cup heavy cream (last wet addition)

Add Last

  • 1/3 cup fresh blueberries
  • 2 teaspoons Swerve Granulated

Instruction

Preparation:

  1.  Preheat oven to 350°. Position oven rack to the lower third of the oven. Line a six cup muffin tin with paper liners. Add the dry ingredients together in a smaller bowl and whisk together to combine and break up any lumps.

Combine:

  1. In a medium bowl, cream the butter, cream cheese, and vanilla together until light and fluffy. Add 1 egg and beat into the butter mixture until the mixture is light and fluffy (it may break or separate, it’s okay). Add 1/3 of the dry ingredients and mix until completely incorporated, making sure to keep that light, fluffy texture. Keep in mind that we want a light and fluffy – almost mousse-like texture throughout this process.
  2. Add another egg and beat until fully combined and the batter is fluffy. Add half of the remaining dry ingredients, beating again. Add the last egg, beating until fully incorporated, followed by the last of the dry ingredients. Finish by adding the heavy cream, once again, beating until the batter is thick, but still light and fluffy. Fold in the blueberries.

Filling the Muffin Tin:

  1. Spoon the thick batter into a plastic zip-loc bag and snip off a corner, producing about a 3/4 inch hole. Place the snipped corner into a muffin liner and squeeze the batter into a fat, rounded mound, filling the muffin liner about 3/4 full. Repeat for each muffin liner, adding any remaining batter to those that need a little more. Knock down any peaks with your finger. Sprinkle about ¼ teaspoon of Swerve granulated over the top of each muffin to help prevent burning and to give the muffins a nice look.

Bake:

  1. Place the muffins into the oven. Turn the oven up to 400° degrees for 5 minutes. Then, turn the oven back to 350° and bake the blueberry muffins for about 25 minutes more. They’re ready when they feel firm when lightly pressed with a finger, but still sound a little moist. Remove from the oven and let cool five minutes before gently removing from the pan and placing on a cooling rack.

Notes

  1. For best results, cream the ingredients together to whip air into the batter.
  2. Use a plastic bag with a snipped corner to squeeze the batter into the muffin liners. If you don’t the muffins will be misshapen and spiky.
  3. Weigh the coconut flour for best results since it is affected by ambient humidity.
  4. Sprinkle the tops with erythritol to avoid burning.
  5. Bake on a rack positioned to the lower third of the oven with the specific method I specify so that you can force the muffins to rise quickly, avoiding blueberry studded rocks.
  6. Don’t overbake.
  7. Slather a warm muffin with butter and enjoy!

Per Serving – Calories: 273 | Fat: 25g | Protein: 5g | Total Carbs: 7g | Fiber: 3g | Net Carbs: 4g

Recipe Notes

Net Carbs: 3g
Serving Size: 1 Blueberry Muffin

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Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice.

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