We know how delicious and high of carbohydrates a muffins can be. How about these low-carb, sugar-free blueberry muffins? Enjoy!
2 cups almond flour/almond meal
1 cup flesh blueberries
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, melted
1/3 cup water
Sweetener to taste — about 1/3 cup usually works well — liquid zero carb sweetener such as EZSweets preferred
Step 1: Preheat oven to 350 F.
Step 2: Butter a muffin tin. You can really do it with any size, but I’m basing the recipe on a 12-muffin tin.
Step 3: Mix dry ingredients together well.
Step 4: Add wet ingredients and mix thoroughly (You don’t want strings of egg white in there and you don’t have to worry about “tunnels” when you are using almond meal).
Step 5: Put in muffin tins (about 1/2 to 2/3 full) and bake for about 15 minutes.