Blueberry Muffins
Try this Blueberry Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 24
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 tsp salt
- 1 tsp vanilla
- 1.5 tsp baking powder
- 1 cup of coconut flour (i scoop in bag and shake off exc also mine is very fine coconut flour)
- 8 eggs room temp (yes 8 eggs but it makes 24 muffins.)
- 2/3 cup of gentle sweet
- 1- 8 oz package of cream cheese (room temp)
- 3/4 cup of butter (room temp) (add more if needed)
- 1/2 tsp of almond extract (if you don't like this just tak
- 2 cups of frozen blueberries
- Carbohydrate 0.26842736061508 g
- Cholesterol 0.204166666252445 mg
- Fat 0.0451122221310934 g
- Fiber 0.000736111111111111 g
- Protein 0.169357082990565 g
- Saturated Fat 0.0280155554988072 g
- Serving Size 1 1 Serving (5g)
- Sodium 5.3763472113489 mg
- Sugar 0.267691249503969 g
- Trans Fat 0.00236376388422889 g
- Calories 3 calories
Put coconut flour, salt and baking powder into a big mixing bowl. Mix with a hand mixer the butter, cream cheese, sweetener and extracts. Add the coconut flour mixture to the wet ingredients. Mix well. Add the eggs to the batter and mix slowly until completely combined. Gently fold in with a spatula the blueberries. Spray a muffin tin with oil spray. Put an ice cream scoop of batter into each muffin cup. This makes enough for 24 muffins. Preheat oven to 350 degrees. Bake muffins for 25 to 30 minutes until the tops are golden brown. Take out of oven. Take the muffins out and place on a plate. Serve with salted butter.
