Makes about 10
- fresh blueberries (at least 1/4 cup)
- 1 c almond flour
- 2 T coconut flour
- 4 T xylitol
- 1/4 t salt
- 1 t baking powder
- 1/4 t ground cinnamon
- 1/3 cup Greek yogurt
- 1/4 c melted butter
- 1 t vanilla extract
- 65 drops of liquid stevia (I measure 15 drops per t) (Paraguaya brand)
- 3 medium or large eggs
Spoon the batter into muffin trays. If you use silicon baking trays, greasing is not required. Bake for about 5 minutes, no longer than 7 minutes. Take the muffins out of the oven and put the blueberries on top, pushing slightly to break through the crust which has developed. There is no need to push them further in to the batter.
Return the muffins to the oven. Bake for a total of 15-20 minutes, until the top springs back when lightly depressed, or a toothpick inserted in the muffin comes out clean.
Like all my muffin recipes, the base ratio of coconut flour, almond flour, and eggs comes from Elana's Pantry. The rest of the recipe was developed through trial and error.
...and there was a lot of error when it came to the first batch of muffins, which had the blueberries in the batter from the start. They all sunk to the bottom, forming a bluish-purple mush. Once the muffins have begun to cook, the batter is capable of holding the berries in suspension.
As with the chocolate muffins, I recommend letting the muffins cool before eating them to allow the flavor to develop.
Ingredients like stevia, xylitol, and almond flour can differ by brand. You may want to look at the products I'm using and consider making modifications if my measurements sound odd to you.
The Greek yogurt I use is lowfat and has a live culture (which will of course be killed by baking, but live culture yogurts tend to be lower carb). It provides 4 g carbs per 100 g, and 57 kcal.
It should be possible to use frozen blueberries in this recipe, provided they are thawed and well-drained. There will be more streaking in the batter with frozen berries.