Sometimes you just need a muffin. But when you’re watching your carbs and the muffins in the store could feed 2 people, why not make your own? I found a recipe on a great site called peaceloveandlowcarb. com. I made a couple tweaks and a few ingredient swaps for what I had on hand and then doubled the recipe. But they still turned out great – if not quite as perfectly pretty as hers!
When I’m baking anything that requires a low carb “flour” I prefer using coconut flour over almond flour. It’s just a personal choice but to me the end result gives a better texture and it’s less dry and crumbly. Maybe because you can use 1/3 less coconut flour than almond flour.
These blueberry muffins are just the right size and oh, so delicious! I always think if I’m going to spend the time in the kitchen I should make enough to last more than a day or two. These can be stored in the fridge and then just reheat in the microwave in the morning with a little butter and it’s a real treat!
- 1 stick (4 oz) butter, very soft
- 8 tablespoons (4 oz) cream cheese, very soft
- 1 teaspoon vanilla
- 1 cup coconut flour
- 1/2 cup granular Swerve
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 teaspoon psyllium husks (binds ingredients)
- 6 large eggs (cold)
- 1/2 cup heavy cream
- 2/3 cup fresh blueberries
Preheat oven to 350°. Position oven rack to the lower third of the oven. Line a twelve cup muffin tin with paper liners.
Add the dry ingredients (flour, Swerve, baking powder, salt, cinnamon & psyllium husks) together in a smaller bowl and whisk together to combine and break up any lumps.
In a medium bowl, cream the butter, cream cheese, and vanilla together until light and fluffy. Add 2 eggs and beat into the butter mixture until the mixture is light and fluffy (it may break or separate, it’s okay). Add 1/3 of the dry ingredients and mix well, making sure to keep that light, fluffy texture. We want to keep a fluffy mousse-like texture.
Add another two eggs and beat until fully combined and the batter is fluffy. Add half of the remaining dry ingredients and beat again. Add the last two eggs, beating until fully mixed, followed by the last of the dry ingredients. Finish by adding the heavy cream and beat again until the batter is thick but still fluffy. Gently fold in the blueberries.
Spoon the thick batter into each muffin liner about 3/4 full. Repeat for each muffin liner, adding any remaining batter to those that need a little more. Smooth any peaks.
Place the muffins into the oven. Turn the oven up to 400° degrees for 5 minutes. Then, turn the oven back to 350° and bake the blueberry muffins for about 25 minutes more. They’re ready when they feel firm when lightly pressed with a finger.
Remove from the oven and let cool five minutes before gently removing from the pan and placing the muffins on a cooling rack.