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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



1 comment

  • How many should this make?

    Dawn Christianson

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