Blueberry Sour Cream Muffin Recipes

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1/4 cup sour cream 1 teaspoon Almond Extract 1 cup Blueberries Instructions Preheat the oven to 350°F. Lightly grease a 6-cup muffin pan or …

Rating: 4.6/5(67)
1. Preheat the oven to 350°F. Lightly grease a 6-cup muffin pan or use a silicone muffin pan.
2. In a medium bowl, mix together the coconut flour, baking powder and Truvia.
3. Make a well in the center. Crack the eggs into the well and beat lightly.
4. Add almond extract and stir.

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Low-carb blueberry muffins Instructions Preheat oven to 350°F (175°C). Prepare a standard muffin tin by greasing it well or lining it with parchment paper liners. Place the butter, cream cheese, and eggs on the counter and bring to room temperature. Mix the almond flour, coconut flour, psyllium husk powder, baking powder, and salt in a small bowl.

Rating: 4.9/5(131)

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1 1/2 cup Blueberries Instructions Preheat the oven to 350 degrees. Lightly grease muffin tins. Mix Birch Benders mix, baking powder, Truvia and cinnamon together in a large …

1. Preheat the oven to 350 degrees.
2. Lightly grease muffin tins.
3. Mix Birch Benders mix, baking powder, Truvia and cinnamon together in a large mixing bowl.
4. Add milk, butter, eggs, vanilla and sour cream to the dry ingredients and mix well.

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This collection of sensational sausage quiche recipes features everything from a low-carb crustless sausage quiche to a sophisticated …

Rating: 5/5(8)
1. Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners.
2. Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside.
3. Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter.
4. Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture.

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Blueberry Sour Cream Low Carb Muffins Blueberry Sour Cream Low Carb Muffins - Muffins. Serving Size : 1 muffin. 147 Cal. 8 % 3g Carbs. 79 % 13g Fat. 13 % 5g Protein. Log Food. Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,853 cal. 147 / 2,000 cal left. Fitness Goals : Heart Healthy. Fat 54g. 13 / 67g left. Sodium 2,300g--/ 2,300g …

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Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining with muffin papers or greasing with coconut oil. In a medium bowl, whisk together almond flour, salt, baking powder, and granulated sweetener until completely combined. Whisk in the avocado oil.

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Ingredients in Low-Carb Blueberry Muffins. Here are the ingredients you’ll need for these low-carb blueberry muffins. Almond flour & coconut flour – This recipe uses both types of flour to give a better texture to the muffins. Sugar substitute – You can use whatever sugar substitute you like, such as allulose, erythritol, or Swerve; Baking powder – a little bit of baking …

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Instructions. Preheat oven to 350 F (175 C). Line a muffin tin with baking cups and set aside. In a large bowl sift flour, then add salt, baking soda and baking powder and give it a stir. Whisk egg, then add sugar and mix well. Add butter and mix until well combined. Add vanilla and sour cream. Mix until homogenous.

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These blueberry cream cheese muffins are just 159 calories, 2 g of carbs and 4 grams of protein in our version when using cream cheese with 8 grams of carbs per 8 ounce block. This is a great alternative to those high carb blueberry muffins that are around 460 calories and 61 grams of carbs!

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Full fat sour cream Blueberries Coconut flour (Bob's Red Mill) Let's Make These Low Carb Blueberry Muffins: Preheat your oven to 375°F. Bring your butter out of the fridge and let it sit by the warm oven to soften it. Line your muffin tin with muffin liners, and then spray with non-stick spray. Crack all of your eggs into a bowl. Set aside.

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In a small bowl, combine applesauce, egg white, sour cream, applesauce and vanilla. In a larger bowl, sift the flour together ( measured properly) with sugar, salt and baking powder. Add wet ingredients slowly to dry ingredients and combine well. Fold blueberries gently into the batter. Add the batter to muffin cavities filling ¾ of the way full.

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1/4 cup sour cream 4 eggs juice and zest from one lemon Low Carb Lemon Blueberry Muffins Recipe It can be hard to find a low carb muffin that is spongy and that’s tasty enough to sink your teeth into. These keto lemon blueberry muffins have the most perfect muffin top. You will be blown away with how much these taste like regular muffins. The lemon and blueberry

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Here are the steps to making these muffins! Preheat the oven. Preheat the oven to 350 degrees F. Start mixing the ingredients together. Add the eggs to a large mixing bowl and whisk for 2 minutes until airy and frothy. Add more ingredients to the mixture. Add the sour cream, lemon juice, lemon zest and vanilla extract and stir until combined.

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Dairy Free Muffins. I've got another great low carb muffin recipe on my blog as well but it's not dairy free. My Chocolate Chip Muffins are pretty fantastic but having sour cream in them makes it difficult for those, even my own daughter to enjoy them.. Over the last year my daughter has been dealing with stomach issues so one of the first things we did was remove …

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2. Keto lemon sour cream muffins. As this recipe from I Breathe I'm Hungry shows, sour cream is a keto savior for making baked goods creamy and moist. The batter is a mix of almond and coconut

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2) instead of putting the baking soda in with the dry ingredients, mix it with the sour cream in a separate bowl and allow to sit for 5-10 minutes. the sour cream will begin to puff up (so be sure the bowl is big enough to hold twice the measured amount of sour cream). this puffing makes the muffin so much more tender and fluffly. also, when alternating the flour and sour cream, …

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To combine all of the ingredients, scrape the sides of the bowl. Hand-stir in the sour cream with a rubber spatula. Mix in the dry ingredients until a thick batter is formed. Combine the vanilla essence and lemon juice in a mixing bowl. Fold in the blueberries gently. Evenly distribute the thick batter among the wells.

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