Diet Recipe | Blueberry Muffins With Almond Flour

Blueberry Muffins With Almond Flour

4 ounces (about 1 cup) blanched almond flour
2 1/2 ounces (5 tablespoons) heavy cream
1 1/2 ounces (about 1/3 cup) fresh blueberries
1 ounce (about 2 tablespoons) swerve sweetener
1 large egg lightly beaten
1/2 tablespoon baking powder
1/4 teaspoon salt
nonstick cooking spray for greasing liners

  1. Position a rack in the center of the oven. Preheat to 350 F. Prepare a muffin tin fitted with 4 liners. Grease with nonstick cooking spray.
  2. In a bowl, add dry ingredients (almond flour, sweetener, baking powder, salt). Whisk until well-mixed.
  3. Add heavy cream and beaten egg to the bowl. Stir together until well-mixed. The batter should be thick, but should fall off a mixing spoon when lifted up. If too thick, add another tablespoon of heavy cream.
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