Mmm… muffins. Blueberry muffins, to be exact. These delicious minis are perfect for a quick breakfast or snack. Filled with healthy fats and brimming with wild blueberries, these tasty treats will fill you up and satisfy your taste buds without unhealthy wheat and sugar. The kids will like them. Your husband will like them. Well– anyone who likes blueberry muffins will like them!
A key ingredient in this recipe is wild blueberries. They are much smaller than the garden variety blueberries and work really well in muffin recipes. They’re a bit sweeter, too. They are packed with nutrients and antioxidants and have just 12 net carbs per cup (18g total minus 6 grams of fiber). I buy mine in the freezer section of a local grocery store. If you can find wild blueberries, they’ll be your new best friend.
Grain free, sugar free, low carb blueberry muffins
· 1 ½ cups almond flour (sifted)
· 6 T butter, softened
· ¼ tsp. salt
· ½ tsp. baking soda
· ¼ tsp. baking powder
· 1/8 tsp. xanthan gum
· 2 eggs
· 1 tsp. vanilla extract
· ¼ tsp. cinnamon
· 1 cup wild blueberries (I use Wyman’s)
· ½ cup sweetener (I used Ideal)
1. Preheat oven to 325. Line mini muffin pan with mini muffin papers, or grease well.
2. In mixing bowl, cream together butter, salt, baking soda, baking powder, xanthan gum, vanilla extract, cinnamon and sweetener.
3. Add in eggs, scraping bowl as necessary. Beat on medium for about 30 seconds.
4. Add in almond flour and mix on low until just smooth.
5. Add in blueberries and mix in lightly by hand.
6. Scoop one tablespoon (approx.–I used a dough scoop) of batter into each mini muffin cup.
7. Bake muffins at 325 degrees for about 15 minutes or until the tops turn just slightly golden. Remove and cool on a cooling rack. Serve while warm or allow to cool. May be frozen for up to three months.
Makes 24 mini muffins or 12 regular size muffins.
Mini muffins each have 70 calories, 1.3 net carbs and 1 gram of fiber each.