Keto Blueberry Muffins
Makes 6 large or 10 small muffins (with 6 you will have extra topping).
This recipe is based strongly upon the Bakery Style Blueberry Muffins by Gnom-Gnom, however I've made them so many times and "tweaked", added, changed a few things, so I wanted to type it up "my way". You may not have all these items in your pantry, but if you add them, you'll be well stocked for grain free/sugar free baking! I note which brands I prefer after testing several types.
*I find When Protein to feel much heavier on my tummy and much prefer egg white protein powder.
This recipe is based strongly upon the Bakery Style Blueberry Muffins by Gnom-Gnom, however I've made them so many times and "tweaked", added, changed a few things, so I wanted to type it up "my way". You may not have all these items in your pantry, but if you add them, you'll be well stocked for grain free/sugar free baking! I note which brands I prefer after testing several types.
*I find When Protein to feel much heavier on my tummy and much prefer egg white protein powder.
Makes 6-8
Ingredients
Topping
1/3 C. superfine almond flour
2 Tbsp. finely ground GOLDEN Flaxseed Meal (I grind mine in a coffee grinder)
2 Tbsp. Brown Swerve
1/8 tsp. stevia powder (Sweetleaf Organic), OR 5 drops liquid stevia
1/2 tsp. cinnamon
pinch fine grain Himalayan Pink Salt
1 Tbsp. melted butter (grass-fed/organic), softened
Muffins
1/2 C. superfine almond flour
4 Tbsp. finely ground GOLDEN flaxseed meal
2 Tbsp. Oat Fiber (Anthony's Organic)
1 heaping Tbsp. Vanilla Egg White Protein powder (Jay Robb) OR Organic Whey Protein Powder (Teras Whey)*
1 1/2 tsp. baking powder (aluminum free)
1/2 tsp. Xantham Gum
1/2 tsp. cinnamon
1/4 tsp. Himalayan Pink Salt
1/4 C. Lakanto brand "Classic" sweetener
1/8 C. Brown Swerve
1/4 tsp. Stevia powder (Sweetleaf Organic), or 10 drops liquid stevia
2 large eggs (room temperature)
1 tsp. Vanilla extract
1 tsp. apple cider vinegar
2 1/2 Tbsp. Butter (grassfed/organic) melted and slightly cooled
1/4 C. Sour cream (OR Greek Yogurt with 1 Tbsp. almond milk or heavy cream)
1/2 - 1 C. blueberries (I use 1 cup frozen berries, but fresh will be fine as well)
Butter and coconut flour for muffin tins.
Instructions
Preheat oven to 350. Prepare 6-10 muffin cups by buttering well and sprinkling lightly with coconut flour, set aside.
In a small bowl, combine all the dry ingredients for the topping, add the butter and combine well. Set into fridge while mixing muffins.
In a medium bowl, combine the first 8 muffin ingredients, (almond flour through salt), to the bowl and combine well with a whisk. Set aside.
Measure out the sour cream (or greek yogurt) and set aside.
In a large bowl, whisk the eggs by hand or with a mixer until light and airy and pale in color; whisk in the vanilla, apple cider vinegar and melted butter. Using a rubber spatula, add in the flour mixture in two parts, alternating with sour cream. Continue to mix well until fully incorporated and elastic; it will become very thick. Fold in the blueberries. Divide batter evenly between muffin cups, with damp fingertips, press gently into the cups. Sprinkle the topping evenly over all the muffins and press lightly into the batter.
Bake for 25-35 minutes or until toothpick comes out clean with just tiny crumbs (usually 30-33 mins for me). Remove pans to cooling rack, and allow them to cool 10 minutes in pans. Use a butter knife to gently loosen muffins from tin and cool completely on rack.
I like to wrap each one individually in plastic wrap. Store on counter for up to 4 days, then refrigerate. These freeze well.