Best Moist Blueberry Muffin Recipe

Best Ever Low Carb Blueberry Muffins The Busy Baker

WEBDec 11, 2021 · Fold the blueberries into the batter gently. Divide the batter evenly between the 12 prepared muffin cups. Bake the muffins at 325 …

Rating: 5/5(1)
1. Preheat your oven to 325 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
2. To a food processor or a blender, add the almond flour, baking powder, salt and stevia brown sugar. Pulse or blend on low speed until blended.
3. Add the oil and almond milk to a liquid measuring cup, along with the eggs and vanilla. Whisk them all together with a fork until combined.
4. Add the wet ingredients to the dry ingredients in the food processor or blender and pulse or blend on low speed just until combined. You may need to stop blending and scrape down the sides with a spatula a few times.

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The Best Keto Blueberry Muffins Delightfully Low Carb

WEBOct 5, 2022 · How to Make Keto Blueberry Muffins. Preheat the oven to 350 degrees F. Add muffin liners to 8 slots in a muffin tin . You can …

Rating: 4.6/5(29)
1. Preheat the oven to 350 degrees F (176 degrees C). Add muffin liners to 8 slots in a muffin tin.
2. In a mixing bowl, combine all the dry ingredients. Blend together.
3. Mix in the eggs, almond milk and sour cream. Stir until well combined and no lumps remain. Gently stir in the blueberries.
4. Fill the muffin cups to the top of the liners.
5. Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
6. In a large bowl, stir together the almond flour, erythritol, baking powder and sea salt.
7. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
8. Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.

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Keto Blueberry Muffins Easy Low Carb Blueberry …

WEBFeb 19, 2019 · Preheat oven to 350 F. Line a muffin pan with 6 silicone or parchment paper liners. Lightly grease liners with nonstick cooking …

Rating: 5/5(6)
1. Preheat oven to 350 F. Line a muffin pan with 6 silicone or parchment paper liners. Lightly grease liners with nonstick cooking spray to ensure no sticking.
2. In a large mixing bowl, whisk together the eggs, followed by the melted ghee, almond milk, vanilla and lemon zest until smooth and combined.
3. Place a fine mesh sieve over bowl and sift in the almond flour, monk fruit sweetener, baking powder, baking soda, cinnamon, lemon zest and salt and mix until combined. Gently fold in the blueberries.
4. Fill each muffin cup 3/4 full and top with more blueberries.Sprinkle with a little bit of granulated sweetener, if using. Bake until toothpick comes out clean, about 17-19 minutes.

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