My sweetie’s in bed with a nasty, lingering cough, so I’m making him a low carb treat: these very moist blueberry muffins. They come together very quickly, with preheating the oven and baking taking the most time, so this is a great recipe for lazy weekend mornings.
Any small berry can be substituted for the blueberries, but make sure if using frozen berries that they’re unsweetened and that you don’t pre-thaw. Also, almond or coconut milk can be substituted from the cream.
Blueberry Cinnamon Muffins
Yield: 6 servings // 224 calories, 8 net carbs
1 cup almond flour
1⁄2 cup Swerve sweetener
1+1⁄2 teaspoons baking powder
3 large eggs
1⁄2 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon ginger
1/2 teaspoon cardamon
1/4 teaspoon cinnamon
1⁄2 cup fresh or frozen blueberries
Preheat the oven to 350 degrees.
Spray a muffin pan with cooking spray.
Whisk together dry ingredients. Add eggs, cream, and vanilla. Whisk until well blended.
Pour the batter into the muffin pan and drop about five blueberries into each muffin cup.
Bake about 25 minutes—the muffins are done when lightly browned and a toothpick inserted in the center comes out mostly clean.
Remove muffins from the oven and let cool for at least 5 minutes. Carefully loosen each muffin with an offset spatula and serve warm with a pat of butter, cream cheese, nut butter, or some whipped cream. These muffins are moist and dense.
I noted a 6-7 muffins yield, because my muffin pan is a shallow silicone version that yields seven muffins. But if I use my muffin tin, which has deeper cups, this recipe makes six muffins. If you use a silicone pan, remember to support it with a baking sheet.