Dessert

Blueberry muffins

Name: Blueberry muffins
Total time: 35 min
Yield: 12 servings
Cuisine: French
Ingredients: 11 oz Almond flour; 4 oz Butter; 5 oz Blueberries; 6 Eggs; 3½ oz Granulated erythritol; 3½ oz Sour cream; Lemon, the zest of one; Baking powder, two teaspoons; Vanilla extract, a teaspoon; Sea salt, a pinch

Almond flour has no gluten to overwork, so the usual warning about mixing gently does not apply — what does apply is tossing the berries in a spoonful of the dry mix so they do not all sink.

3gnet carbs

23gfat

8gprotein

250kcal

Per serving35 minServes 12

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Ingredients

For the whole dish · serves 12

Almond flour11 oz
Butter4 oz
Blueberries5 oz
Eggs6
Granulated erythritol3½ oz
Sour cream3½ oz
Lemonthe zest of one
Baking powdertwo teaspoons
Vanilla extracta teaspoon
Sea salta pinch

Method

6 steps · 35 minutes

Melt the butter and beat it with the eggs, sour cream, erythritol, vanilla and lemon zest.
Stir in the almond flour, baking powder and salt until just combined.
Toss the blueberries in a spoonful of the almond flour before folding them in. Bare berries sink to the bottom of every cup.
Fill twelve paper liners nearly to the top. This batter rises less than a wheat one and a half-filled cup bakes flat.
Bake at 350F for 22 minutes, until the tops spring back.
Cool them in the pan for 10 minutes before lifting them out. Warm, almond-flour muffins tear at the base.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.