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Try our recipe for delicious bakery-style low-carb blueberry muffins. Perfect for breakfast, a snack or just when you fancy something sweet with your coffee.
240g Almond Flour
70g Erythritol (granulated)
1 ½ tsp Baking Powder
½ tsp Salt
80g Unsalted Butter (melted)
80g Almond Milk
3 Eggs (large)
1 tsp Pure Vanilla Extract
65g Fresh Blueberries
½ Lemon (zest)
Preheat the oven to 170°C (fan), and line a 12 cup muffin pan with cupcake liners.
In a large bowl, whisk to combine almond flour, sweetener, baking powder, baking soda and salt.
Whisk in the melted butter, almond milk, eggs and vanilla until just combined.
Gently fold blueberries and lemon zest until evenly distributed.
Scoop equal amounts of batter into each cupcake liner and bake until slightly golden and a toothpick inserted into the centre of a muffin comes out clean, about 25 minutes.
Let cool before serving.
Low-Carb Blueberry Muffins
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Making it easier to adopt a low-carb lifestyle.