Description
Sugar Free Blueberry Muffins
Ingredients
Scale
- 1 cup of coconut flour (I scoop in bag and shake off excess, 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 tsp vanilla
- 1/2 tsp of almond extract (if you don’t like this just take it out)
- 1 tsp salt
- 1.5 tsp baking powder
- 2 cups of frozen blueberries
Instructions
- 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.
Notes
- These would freeze great and were fairly easy to make. Very yummy breakfast muffins or snacks.