Blueberry Muffins (Low Carb)

Blueberry Muffins Recipe from That Vibrant Life
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Blueberry Muffins (Low Carb)

  • Author: Jessica Parker
  • 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

  1. Preheat oven to 350F. Line muffin tins with paper liners {approximately 9}.
  2. Cream together butter, cream cheese & vanilla.
  3. Add eggs & beat until light & fluffy.
  4. Mix dry ingredients together in separate bowl and then combine wet & dry gradually also adding in heavy cream until well combined.
  5. Gently fold in blueberries last.
  6. Scoop batter into lined muffin tin. Batter will be thick.
  7. Sprinkle remaining Swerve on top of batter once it’s divided in the muffin tin.
  8. Bake at 350F for about 25 minutes or until muffins start to turn golden.
  9. Enjoy!!


Nutrition

  • Serving Size: 9

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