Blueberry Breakfast Muffins
We are all are stuck at home trying to stay sane. Perhaps some of us could use this time to slow down a bit and maybe even have a complete breakfast. Since I started my sugar free lifestyle last year I have tried recipe after recipe for the perfect breakfast muffin. These are by far my favorite blueberry muffins. Gluten free! Sugar free, of course!
Hamidah's Blueberry Breakfast Muffins
Prep time 5 mins. Cook time 25 mins. Serves 12. 5 net carbs each.
1 1/4 cup plain yogurt or sour cream
3 1/2 cups almond flour
6 medium eggs
4 tbs unsalted butter
2 tbs baking powder
2 tsp vanilla extract
1/2 cup blueberries
4 tbs Mommas Shuga sweetener
Instructions: Preheat oven to 350 degreees F. Line your muffin pan with paper or grease with butter. Combine yogurt/sour cream, eggs, vanilla, and butter. Add almond flour, baking powder, and sweetener. Fold in blueberries. Bake 25 minutes until the tops are browned and a toothpick inserted comes out clean.
Note: We use our farm fresh blueberries that are organic and free of chemicals for best nutrition and taste.
Each muffin: Calories 260, Total carbs 9.2g, Protein 11g, Fat 21g, Fiber 4.2g