Low-Carb Blueberry Muffins
One of the most popular breakfast are muffins, This Low-Carb Blueberry Muffins are perfect for people who are in diet meal plan since this is a lowcarb dishA muffin is an individual-sized, baked product. It can refer to two distinct items, a part-raised flatbread that is baked and then cooked on a griddle and a cupcake-like quick bread that is chemically leavened and then baked in a moldBlueberries are perennial flowering plants with blue or purple berries. Packed with antioxidants and phytoflavinoids, these berries are also high in potassium and vitamin C, making them the top choice of doctors and nutritionists. Not only can they lower your risk of heart disease and cancer, they are also anti-inflammatory.
Equipment
- Baking pan
- Scooper
- Oven
Ingredients
- 1 ¾ cups almond flour
- ¼ cup coconut flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries
- 3 large eggs
- ½ cup reduced-fat milk
- ⅓ cup plus 2 tablespoons light brown sugar
- ¼ cup avocado oil
- 1 ½ teaspoons vanilla extract
Instructions
- In a mini muffin baking pan put grease, mix all ingredients blend very well except for the berries, Scoop into the muffin cups – I added a little batter, placed a few berries per muffin on top, then covered with more batter,You could also just press a few berries into the top of each muffin after filling with batter. In a preheated 350 F oven bake for 13 minutes, remove and let it cool for 10 minutes. serve and enjoy