When your little girl has been on an all blueberry muffin kick and you’re just plain ol’ jealous! Keto blueberry muffins hit the spot! Need a little work but they’ll do for now!
INGREDIENTS:
½ cup Coconut Flour
½ tsp Baking Soda
¼ tsp Baking Powder
1 sprinkle of Cinnamon
¼ tsp Pink Himalayan Sea Salt
2 TBS Swerve Sweetener
2 ½ TBS Melted butter
2 TBS Coconut Oil Melted
6 Eggs
4 TBS Water
1 tsp Vanilla
½ tsp Apple Cider Vinegar
½ Cup Frozen Blueberries (Plus a few to dot the top to be cute!)
INSTRUCTIONS:
Preheat the oven to 375*
Line the muffin tin with liners
Combine the dry ingredients in a large bowl.
In a separate bowl combine the dry ingredients
Slowly incorporate the wet ingredients into the dry ingredients.
Fold in the blueberries.
Using a cookie scoop (1 TBS) put 2 scoops into each cup and tamp down.
Dot the tops of the muffins with extra blueberries if you’re being cute.
Place in the oven for 10 minutes. Turn the muffin pan bid way through. Bake for an additional 10 minutes.
I used frozen blueberries. If you’re using fresh you may have to back the cooking time down.
Makes 12