My absolute favorite breakfast yum is a warm blueberry muffin from my neighborhood coffee shop but alas, I can seldom indulge. In order to satisfy my sweet craving, I decided to try them out as a Keto treat. I know, I know the stakes are high, I had to find a way to make these treats as tasty and moist as its coffee shop counterpart. I must say, I believe that I achieved just that.
I used the following ingredients to achieve the perfect muffin like consistency:
- Blanched Almond Flour (not for those with nut allergies) 2 1/2 Cups
- Swerve Granulated Sweetener 1/2 Cup
- Gluten Free Baking Powder 1 1/2 tsp
- Butter 1/2 cup
- Unsweetened Vanilla Almond Milk 1/4 cup
- Eggs 3
- Unsweetened Apple Sauce 1/4 cup
- Fresh Blueberries 3/4 cup
The recipe is pretty simple and quite honestly very tough to mess up. I like to keep the steps simple since I don’t always have so much time to spare.
Preheat your oven at 350 degrees Fahrenheit. Line your muffin pan with parchment paper. Stir in together all your dry ingredients in a large bowl then mix in the wet ingredients and of course fold in the blueberries last. Yes, I did it all in one bowl, Hooray for less dishes.
Fill in your muffin cups with batter and bake them for 20 minutes or until the top of each muffin is nice an golden brown. One way to figure out if they are done is to insert a fork in the center and if it comes out clean, it’s ready. This recipe makes about 10 plump muffins (Just like my coffee shop makes them). Let them cool then just simply Enjoy.
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