BLUEBERRY MUFFINS
We were skeptical about creating a good keto blueberry muffin. Muffins rely on flour and sugar for structure and flavor and we couldn’t use either. Finding a flour stand-in was our biggest challenge. Many recipes use almond flour as its relatively neutral taste and slightly coarser consistency recalls a traditional muffin crumb.
Ingredients
- ¾ cup 3 ounces blanched, finely ground almond flour
- ¼ cup 1 ounce coconut flour
- 1 teaspoon baking powder
- ⅛ teaspoon table salt
- ½ cup sour cream
- ¼ cup 2 ounces granulated erythritol
- 2 large eggs
- 2 tablespoons unsalted butter melted
- ½ teaspoon vanilla extract
- 1½ ounces ⅓ cup fresh or frozen blueberries
Instructions
- Line middle 6 cups of 12-cup nonstick muffin tin with paper or foil liners and spray with olive oil spray. Whisk almond flour, coconut flour, baking powder, and salt together in large bowl. Whisk sour cream, erythritol, eggs, melted butter, and vanilla together in medium bowl. Stir sour cream mixture into flour mixture until fully combined. Cover and let sit at room temperature for 30 minutes.
- Adjust oven rack to middle position and heat oven to 350 degrees. Fold blueberries into batter. Portion batter evenly among prepared muffin cups and smooth tops. Bake until tops are golden and toothpick inserted in center comes out clean, 30 to 35 minutes. Let muffins cool in muffin tin for 30 minutes before serving.