Craisins Blueberry Muffins Recipe

Best Ever Low Carb Blueberry Muffins The Busy Baker

WEBDec 11, 2021 · Instructions. Preheat your oven to 325 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners. To a food processor or …

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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Easy Low Carb Cranberry Muffins All Day I Dream About Food

WEBOct 25, 2016 · Preheat oven to 325F and line a muffin tin with parchment or silicone liners. Combine sour cream, eggs, and …

1. Preheat oven to 325F and line a muffin tin with parchment or silicone liners.
2. Combine sour cream, eggs, and vanilla extract in a large blender jar. Blend about 30 seconds.
3. Add the almond flour, sweetener, baking powder, cinnamon, and salt. Blend again until smooth, about 30 seconds to a minute. If your batter is overly thick, add 1/4 to 1/2 cup of water to thin it out (different brands of almond flour can vary).
4. By hand, stir in cranberries, keeping a few for the top of the muffins, and chopped pecans if using. Divide the mixture among the prepared muffin cups and bake 25 to 30 minutes, until just golden brown and firm to the touch.

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Keto Blueberry Muffins All Day I Dream About Food

WEBMay 25, 2019 · 1. Blend the wet ingredients: Combine the yogurt, eggs, vanilla, and salt in a blender and blend until smooth. 2. Add the dry …

1. Preheat the oven to 325F and line a muffin pan with 12 silicone or parchment liners.
2. Combine the yogurt, eggs, vanilla, and salt in a blender and blend until smooth.
3. Add the almond flour, sweetener, and baking powder, and blend again until smooth. If your batter is very thick, add water 1 tbsp at a time. The batter should be still thick but pourable, like a thick pancake batter.
4. Stir in the blueberries and divide between the prepared muffin cups and bake 25 to 30 minutes, or until firm to the touch and a tester inserted in the center comes out clean.

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