Blueberry muffins

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
Preheat the oven to 180° C (350° F). Reserve the blueberries. Mix the dry ingredients together. Add all the wet ingredients except and stir until mixed.

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.

Chicken mole with almond-flour 'cornbread'

Serves 2

Ingredients (chicken mole):
  • 2 chicken breasts
  • vegetable oil (for pan-frying)
  • 1 diced onion
  • 2 cups of chicken bouillon
  • 1 tin of diced tomatoes (or an equal quantity fresh), chopped
  • 1 t oregano (or epazote)
  • 1 green chili pepper
  • 1/2 t ground cloves
  • 1 T Dutch-process cocoa powder
  • 1/2 t ground cinnamon
  • almond flour
Ingredients ('cornbread'):
  • 1 cup almond flour
  • 2 T coconut flour
  • 1/2 t baking soda
  • 1/4 t salt
  • 1/4 cup vegetable oil or butter
  • 3 eggs
  • 1/4 c milk
Preheat the oven to 180° C (350° F).

Heat some oil in a deep, lidded skillet and brown the chicken on all sides. Add all the other mole ingredients and bring to a boil. Reduce the heat to a simmer and cover the pan. Cook for about 30 minutes.

Meanwhile, mix the dry ingredients for the 'cornbread'. Add the wet ingredients and mix well. Pour the batter into a greased pan. Bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean.

When the chicken has cooked, remove it from the sauce. Process the sauce in a blender or food processor until it is as smooth as possible. Return the sauce to the pan and add the chicken. Add about 4 T of almond flour to thicken and flavor the sauce; more can be added if needed. Simmer for about 10 minutes before serving.


The mole recipe is a variation of a recipe I have had for a long time (before I started keeping track of the origins of recipes). The original is much spicier.

The almond-flour 'cornbread' is simply an unseasoned variation of my muffin base, which has its origins in Elana's Pantry. I used the almond flour, coconut flour, and egg ratio from her cinnamon bun muffins, and altered the rest.


When I make this recipe without concern for carbs, I serve it with rice and beans rather than a sort of cornbread. The almond-flour 'cornbread' simply seemed like a suitable side for this main dish. It would probably go well with other dishes which would normally be served with cornbread.