Easy Blueberry Muffins


While I'm all about my blender and fresh whole foods, there are times when we just don't want to make all that noise...like early on a weekend morning when some sleepy-heads may be trying to get a little extra rest. I sweeten these with Monk Fruit and sprinkled the tops with a little Erythritol for some shine. I also recommend you slather them in plenty of creamy butter and enjoy them slightly warm.

DRY INGREDIENTS

1/2 cup Almond Flour

1/2 cup Coconut Flour

3 tablespoons Sweet Potato or Potato Flour (Bob's Red Mill works)

1 t Baking Soda

2/3 t Sea Salt

¼ t Pure Monk Fruit sweetener

WET INGREDIENTS

4 Large Eggs

2/3 Cream or Coconut Milk

2 t Vanilla Extract

¼ t Almond Extract

1 Cup Fresh Blueberries

1. Whisk together the Dry Ingredients.

2. In a separate bowl, whisk together the Wet Ingredients.

3. Combine the Wet and Dry Ingredients until blended.

4. Stir in the Blueberries.

5. Fill lined muffin cups about 3/4 of the way full.

6. Bake at 350 for about 30 min.

Makes about 10 muffins

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