AuthorJessica ParkerCategory, ,

I had you at blueberry muffins, right? I mean my mouth watered a bit just typing it. Warm, fresh out of the oven Muffins with juicy blueberries is such a comforting, yummy thought. Think you can’t have them once you’ve ditched sugars and processed wheat based flours? Think again! This recipe gets a big win from my house!

Yields9 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
 ½ stick butter, softened
 4 tbsp cream cheese, softened
 ½ tsp vanilla
 ½ cup coconut flour
 ¼ cup erythritol {or sweetener of choice, just adjust amount as needed}
 1 tsp baking powder
 ¼ tsp sea salt
 1 dash cinnamon
 3 eggs
 ¼ cup heavy cream
  cup cup fresh blueberries
 2 erythritol
1

Preheat oven to 350F. Line muffin tins with paper liners {approximately 9}.

2

Cream together butter, cream cheese & vanilla.

3

Add eggs & beat until light & fluffy.

4

Mix dry ingredients together in separate bowl and then combine wet & dry gradually also adding in heavy cream until well combined.

5

Gently fold in blueberries last.

6

Scoop batter into lined muffin tin. Batter will be thick.

7

Sprinkle remaining Swerve on top of batter once it’s divided in the muffin tin.

8

Bake at 350F for about 25 minutes or until muffins start to turn golden.

9

Enjoy!!

Recipe adapted from

www.peaceloveandlowcarb.com

Ingredients

 ½ stick butter, softened
 4 tbsp cream cheese, softened
 ½ tsp vanilla
 ½ cup coconut flour
 ¼ cup erythritol {or sweetener of choice, just adjust amount as needed}
 1 tsp baking powder
 ¼ tsp sea salt
 1 dash cinnamon
 3 eggs
 ¼ cup heavy cream
  cup cup fresh blueberries
 2 erythritol

Directions

1

Preheat oven to 350F. Line muffin tins with paper liners {approximately 9}.

2

Cream together butter, cream cheese & vanilla.

3

Add eggs & beat until light & fluffy.

4

Mix dry ingredients together in separate bowl and then combine wet & dry gradually also adding in heavy cream until well combined.

5

Gently fold in blueberries last.

6

Scoop batter into lined muffin tin. Batter will be thick.

7

Sprinkle remaining Swerve on top of batter once it’s divided in the muffin tin.

8

Bake at 350F for about 25 minutes or until muffins start to turn golden.

9

Enjoy!!

Blueberry Muffins (low carb)