Blueberry Muffins

I love those fresh, sweet blueberries that are so plentiful in the summer season. With summer getting closer and closer I decided to post this wonderful recipe now for my Blueberry Muffins. I had tested this recipe a variety of ways and this one is by far the best. They are moist, tender and so packed full of blueberries in each mini-muffin. If the fresh berries are not available to you yet you can use frozen ones instead without changing a thing in the recipe. Just defrost them and pat them dry so they are not too soft or add too much extra liquid to the recipe. I hope you enjoy.

Blueberry Muffins

Ingredients:

Wet:

2 eggs

1/2 cup sour cream

1/2 cup whole milk

1/2 stick unsalted butter, melted

1 tsp. vanilla extract

3/4 to 1 cup Splenda, depending on sweetness of berries

Dry:

3/4 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 1/2 cups blueberries

vegetable spray

Preheat oven to 375'

Blend the wet ingredients. Whisk the dry ingredients together in a large bowl. Blend the wet into the dry. Fold in the blueberries. Divide into 24 cup mini-muffin pan that has been coated with vegetable spray. Bake about 15 to 18 minutes. Cool pan on rack for at least 20 minutes. Remove muffins and finish cooling on rack.

Nutrition Facts

24 Servings

Amount Per Serving

Calories 76.0

Total Fat 5.6 g

Saturated Fat 2.4 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.0 g
Cholesterol 25.5 mg
Sodium 101.7 mg
Potassium 28.2 mg
Total Carbohydrate 5.8 g
Dietary Fiber 2.0 g
Sugars 1.4 g
Protein 2.1 g