November 2, 2020
Blueberry Muffins
Soft almond scented muffins support juicy blueberries for an easy breakfast treat.
Servings: 12
Calories: 134kcal
Ingredients
- 3 eggs
- 1/4 cup heavy cream or coconut milk for dairy-free
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 3 tablespoons butter or butter flavored coconut oil for dairy-free, melted and cooled slightly
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup powdered monk fruit or 1 teaspoon liquid stevia glycerite
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon lemon juice optional
- zest of 1 lemon optional
- 1/2 cup blueberries fresh or frozen
Instructions
- Preheat oven to 350ºF and line a 12-cup muffin tin with paper muffin liners.
- Combine all ingredients except berries in a blender. Blend until smooth. You can also whisk all ingredients together in a bowl.
- Pour into lined muffin tins, filling them 3/4 full. Sprinkle blueberries over top and press down into muffin batter (fresh berries will have less color flow into the batter).
- Bake for 20-25 minutes, or until golden brown.
- Let cool in the pan before serving.
Nutrition Facts
Blueberry Muffins
Amount per Serving
Calories
134
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Cholesterol
48
mg
16
%
Sodium
105
mg
5
%
Potassium
91
mg
3
%
Carbohydrates
5
g
2
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
257
IU
5
%
Vitamin C
1
mg
1
%
Calcium
52
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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