If you know me...you know that I LOVE making recipes that are both low-carb AND yummy!! Here is a recipe for some mini blueberry muffins! YUM!
Ingredients for the muffins:
1 cup fine almond flour...I use Blue Diamond
1 tbsp powdered erythritol
1/4 cup almond milk (any of the variations would work)
1 large egg
1/2 tbsp baking powder
1/4 tsp salt
2/3 cup whole blueberries
about 7 squished blueberries...I like to pinch them and keep the insides of the blueberries but not all the skin but that is just me!
Ingredients for the streusel:
1/2 cup fine almond flour
1/4 cup brown monkfruit (see the picture below on the one I love) Lakanto Golden Monkfruit or Besti
1/2 tbsp cinnamon (plus an extra little pinch)
pinch of salt
1 tbsp melted butter
1/4 tsp vanilla extract
This will make 4 regular-size muffins or about 12 mini muffins.
Preheat the oven to 350 degrees F. Line or grease a mini muffin tin very well...I used mini paper liners. Stir all dry ingredients very well then all all the wet ingredients including the squished blueberries but not the whole blueberries yet. Scoop the batter and fill the muffin cups 1/2 way then place 2 or 3 whole berries then cover them with more batter. You can then put a couple more whole blueberries on top and/or the cinnamon streusel topping. To make the streusel topping just combine everything together in a little bowl and sprinkle on the muffins before baking. The streusel is always so good! Bake for 13 minutes on the center rack (or 17 minutes for regular sized muffins). Remove from the oven and let cool another 10 minutes so they firm up. You can then go around the sides of each muffin with a knife and pop them out. If you used liners...they pop off easily after a day.
These are so yummy with coffee or just as a snack. Enjoy!
Net carbs are about 1.5g net carbs per one mini muffin.