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Blueberry Muffins (Low Carb)
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
Description
I had you at blueberry muffins, right? I mean my mouth watered a bit just typing it. Warm, fresh out of the oven Muffins with juicy blueberries is such a comforting, yummy thought. Think you can’t have them once you’ve ditched sugars and processed wheat based flours? Think again! This recipe gets a big win from my house!
Recipe adapted from www.peaceloveandlowcarb.com
Ingredients
Scale
- ½ stick butter, softened
- 4 tbsp cream cheese, softened
- ½ tsp vanilla
- ½ cup coconut flour
- ¼ cup erythritol {or sweetener of choice, just adjust amount as needed}
- 1 tsp baking powder
- ¼ tsp sea salt
- 1 dash cinnamon
- 3 eggs
- ¼ cup heavy cream
- ⅓ cup cup fresh blueberries
- 2 erythritol
Instructions
- Preheat oven to 350F. Line muffin tins with paper liners {approximately 9}.
- Cream together butter, cream cheese & vanilla.
- Add eggs & beat until light & fluffy.
- Mix dry ingredients together in separate bowl and then combine wet & dry gradually also adding in heavy cream until well combined.
- Gently fold in blueberries last.
- Scoop batter into lined muffin tin. Batter will be thick.
- Sprinkle remaining Swerve on top of batter once it’s divided in the muffin tin.
- Bake at 350F for about 25 minutes or until muffins start to turn golden.
- Enjoy!!
Nutrition
- Serving Size: 9
