LOW SUGAR BLUEBERRY MUFFINS RECIPES
QUICK & EASY KETO BLUEBERRY MUFFINS (LOW CARB FRIENDLY ...
Moist muffins stuffed with sweet blueberries and baked to perfection.
Provided by Megha Barot
Categories Dessert
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Grease a muffin tin or line it with muffin cups (and grease those if not suing parchment paper cups) and preheat your oven to 350 degrees F.
- In a large mixing bowl melt the butter in the microwave.
- Add in the remaining ingredients, except for the blueberries and combine using a hand mixer or a whisk until uniform in consistency (as seen in video).
- Gently fold in your fresh blueberries.
- Evenly divide the batter throughout 8 muffins and bake for 22-25 minutes.
- Allow to cool for 5-10 minutes prior to handling.
- Best stored in a zip top bag or air tight container in the fridge up to 5 days. Enjoy with some butter for a quick grab and go breakfast!
Nutrition Facts : Calories 154 kcal, CarbohydrateContent 4 g, ProteinContent 4 g, FatContent 13 g, FiberContent 1 g, ServingSize 1 serving
SUGAR-FREE CHOCOLATE CHIP MUFFINS (LOW CARB, NUT FREE)
Provided by Brenda Bennett | Sugar-Free Mom
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- In a stand mixer blend the butter, sour cream and vanilla extract. until smooth.
- Whisk the coconut flour, Swerve, baking powder, xanthan gum together then add to stand mixer on low to combine.
- Add one egg at a time to the stand mixer until incorporated.
- Pour in the heavy cream and blend until combined.
- Stir in the chocolate chips by hand.
- Grease a 12 capacity muffin pan or use cupcake liners.
- Bake muffins for 5 minutes then reduce temperature to 350 degrees F and continue to bake for 20-25 minutes or until golden and toothpick in center comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 179 kcal, CarbohydrateContent 4.3 g, ProteinContent 4.5 g, FatContent 16.1 g, SaturatedFatContent 8.8 g, CholesterolContent 128 mg, SodiumContent 203 mg, FiberContent 2 g, SugarContent 0.7 g
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- Bake muffins for 5 minutes then reduce temperature to 350 degrees F and continue to bake for 20-25 minutes or until golden and toothpick in center comes out clean.
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