Almond Flour Blueberry Muffins
Adapted from America's Test Kitchen, these keto-friendly muffin are just as good as traditional wheat flour muffins.
Servings 6 muffins
Calories 220kcal
Cost 5
Equipment
- 1 Muffin Tin
Ingredients
- ¾ cup extra fine almond flour (75 grams)
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup Magic Baker or another 1:1 sweetening blend (50 grams)
- ½ cup sour cream (120 grams)
- 2 large eggs
- ¼ teaspoon lemon zest (optional)
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (28 grams)
- 1 ¼ cup frozen or fresh blueberries (Use more or less to taste)
Instructions
- Stir almond flour, coconut flour, baking powder and salt together in a bowl and set aside.
- In another mixing bowl, whisk together the sweetener, sour cream, eggs, lemon zest (if using), vanilla and melted butter.
- Stir the flour mixture into the liquid mixture until blended, then stir in the frozen berries.
- Spoon into cups, heaping as much as you can into the center. Cover the pan and let stand for 30 minutes.
- Meanwhile, preheat oven to 350 degrees F. Line 6 muffin cups with paper liners or spray with baking spray
- After the batter has stood for 30 minutes, go ahead and bake for about 30 minutes or until muffins are nicely browned and appear done. Let cool for about 15 minutes before serving.
Nutrition
Serving: 1muffin | Calories: 220kcal | Carbohydrates: 9g | Protein: 6g | Fat: 18g | Fiber: 4g