Today I'm gonna give you a recipe on how to make a super simple low carb blueberry muffin and the best part about this in
my opinion is that the base recipe is really great to transform into anything so you could just swap in two berries.
You can even add spices and change up the flavors but we're gonna go with some blueberries today because that's
delicious so here goes:
1- Melt 1/4 cup butter in a microwave-safe Bowl(30 seconds)
2- Now add the remaining ingredients except the blueberries we're gonna add those in at the end.
3- Add 1/4 cup of erythritol.
4- Add 2 teaspoons of baking powder.
5- Add 1 cup of almond flour.
6- Add 1 teaspoon of vanilla extract.
7- Add 20 drops of liquid stevia.
8- Add 2 eggs into the mixture.
9- Add 2 tablespoons of almond milk(You could use any milk alternative you want)
Combine everything together and at this point you can fold in your blueberries or you could even scoop
the batter into the muffin tray and then top with the blueberries because "warning" they might sink if you just mix
them in and then they're all at the bottom and then you'll just have all the blueberries at the bottom of your cooked
muffin so you can just fold the berries in lightly.
To make things easy put some parchment paper in the muffin tin, you can get the parchment paper in
the baking section of any grocery store. You don't need to spray them or anything they won't stick because it is parchment
paper. This mixture should make about 8 muffins depending on how big your muffin tray is.
Put these in the oven at 350 degrees for 25 minutes and just be cautious because oven temperatures might vary so just keep an eye on them
starting at 20 minutes. After you took the muffins out of the oven, let them cool off for about 10 to 15 minutes.
There you have it! Some delicious low carb blueberry muffins. Enjoy!!