This post is for those looking to make blueberry muffins that not only taste good but are also healthy for you at the same time.
Since changing my lifestyle for the better, eating the high carbohydrate American way is a thing of the past. But sometimes it’s nice to splurge. To eat one of these delectable mini cakes reminiscent of your childhood and not worry about pushing your carbohydrates over the top.
That is why I have created this healthy version of the standard blueberry muffin. It is both gluten free and keto friendly and will satisfy even the most particular of taste buds.
When the fall chill is in the air, warm your kitchen and your heart with a batch of healthy blueberry muffins.
The muffins can be made using fresh blueberries when in season. Or, the small Maine blueberries can be purchased frozen and used equally well. The pictures in this recipe were made using the frozen Maine blueberries.
I have found the secret when using frozen berries so they do not discolor your muffin batter.
FOLLOW THESE SIMPLE STEPS FOR USING FROZEN BLUEBERRIES
1. Put the desired amount of frozen blueberries in a dish to thaw.
2. Drain off liquid.
3. Put drained berries in a strainer with a bowl underneath to collect any further liquid.
4. Gently dab berries with a paper towel to absorb any excess moisture.
5. Use in recipe or store in covered dish in refrigerator until ready to use.
HEALTHY BLUEBERRY MUFFINS
- 1/8 c coconut oil, melted
- 1/8 t pure monk fruit (use slightly less than 1/8t) or 4 pkts monk fruit in the raw
- 3 eggs, at room temperature
- 1/3 c coconut milk, unsweetened full fat canned
- 1/8 t vanilla extract
- 1/2 c almond flour
- 1/4 c coconut flour
- 1 1/4 t baking powder
- 1/4 t salt
- 1 T hemp hearts
- 1/2 c fresh or frozen blueberries
- 1/2 T coconut flour
Preheat oven to 425F. Line 6 muffin cups with parchment paper or grease with coconut oil. Set aside.
**If using FROZEN blueberries thaw and drain first. Then strain the berries to remove any excess liquid. Dab gently with paper towel before tossing with coconut flour.
In a large mixing bowl, combine melted coconut oil and monk fruit.
Beat in eggs, coconut milk and vanilla extract.
Mix 1/2c almond flour, 1/4c coconut flour, baking powder, salt and hemp hearts together in medium bowl. Add to batter; mixing just until moistened.
Toss fresh blueberries or frozen that have been thawed and drained with 1/2T coconut flour in bowl. Fold into batter. Spoon into 6 lined muffin cups.
Bake at 425F for 18 minutes or until golden brown.