Low-Carb Blueberry Muffins

When I started living the low-carb lifestyle, my poor sweet tooth suffered. You have no idea how badly it suffered. So I decided that it was time for me to stop being angry about my situation and start using my brain to figureBlueberry Muffins out how I could have the best of both worlds. I love this recipe because blueberries are naturally low in carbs and sugars and they taste amazing!

Recipe makes a 16 muffins or 10 very large muffins

Ingredients
1/4 cup soy flour

1/4 cup protein powder either plain or vanilla flavor
1/2 cup coconut flour
1/2 cup almond flour
1 package of full fat cream cheese, room temperature
1/2 teaspoon salt
2 teaspoons baking powder (1 tablespoon baking powder equals 1/2 tablespoon baking soda plus 1/2 cup buttermilk or plain yogurt. Since we already have the butter milk in the recipe, we are good. Also add 1 teaspoon guar guar gum to bind the entire mixture together.)
3/4 cup sugar substitute (again, my preference is liquid glycerite stevia)
1/2 cup unsalted butter, softened or at room temperature
4 egg
1/3 cup butter milk or heavy cream
1 tablespoon sugar-free vanilla
1 pint of blueberries- rinsed, drained and patted dry

Crumb Topping Ingredients(Mix the ingredients together in a bowl)
1/2 cup sugar substitute
1/3 cup coconut flour
1/4 cup cold butter, cubed
1 1/2 teaspoons ground cinnamon
1 teaspoon maple flavoring (make sure it is sugar free)

Directions
Preheat oven to 375 degrees F . Grease your muffin pan or line with muffin liners. I prefer the liners because they are easier to store and keep the muffin together, even through transport.

Combine the flours, salt and baking powder substitute in a large bowl and set aside.

Blend the sugars and butter together until a nice paste is formed. Add flour mixture, a bit at a time and then incorporate the eggs, cream cheese, vanilla extract and butter milk in. Keep beating the mixture until it is well incorporated.

Fold in the blueberries, be gentle so you do not break them.

Fill the muffin cups to the top and sprinkle the crumb topping on top.

Bake for 30 to 35 minutes in the preheated oven or until done. The muffins should be golden brown and the tops will spring back when lightly touched.

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