1 3/4 c Flour 3/4 ts Salt 1/3 c Sugar 2 ts Double-acting Baking Powder 2 Eggs 1/4 c Butter; melted 3/4 c Milk 1 c Fresh Blueberries OR 1 c -canned blueberries;drained -OR 1 c Cranberries;chopped 1 ts Grated orange or lemon rind Sift dry ingred. together. Beat eggs in a separate bowl. Add butter and milk to the eggs. Combine the liquid and the dry ingred. with a few strokes. Fold into the batter, before the dry ingred. are completely moist--either the blueberries or the cranberries. Fill well greased muffin pans 2/3 full and bake in a 400 degree preheated oven for 20-25 min.
How To make Cranberry Or Blueberry Muffins's Videos
Easy Blueberry Muffins with Streusel Topping | Chichabon
Recipe for easy blueberry muffins with streusel topping. Best homemade version I've made of the blueberry muffins at Starbucks. #Chichabon #BlueberryMuffins #Streusel ----------------------------------------------------------------------- Ingredients (makes 12 muffins):
Keto Blueberry Muffins are an easy, healthy muffin recipe that is low-carb and free of refined flours and sugars. Made with almond flour, monk fruit, coconut oil, and bursting with fresh blueberries and zesty lemon flavor, these muffins are hard to resist.
If you've been on the search for a healthy muffin recipe, I think you will really enjoy this recipe!
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TIMESTAMPS: 0:00 Intro 0:35 Getting Started 0:55 Combining Dry Ingredients 1:51 Combining Wet Ingredients 2:46 Adding Dry & Wet Ingredients Together 2:57 Folding Blueberries Into Batter 3:07 Preparing Blueberries (Optional) 3:24 Fill the Muffin Cups 3:39 Into the Oven 4:03 Enjoy!
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MORE KETO-FRIENDLY RECIPES: Keto Lemon Mug Cake: 2-Minute Mug Cakes: Cauliflower Bagels: Sheet Pan Pancakes: Keto Grilled Cheese:
KETO BLUEBERRY MUFFIN RECIPE 2.5 cups almond flour 1/2 cup monk fruit blend (I like this one) 1.5 teaspoons baking soda 1/2 teaspoon salt 1/3 cup coconut oil (measured, then melted) 1/3 cup unsweetened almond milk 3 pastured eggs 1 tablespoon lemon juice 1.5 teaspoons lemon zest 1 cup blueberries 1 tablespoon gluten-free flour blend (*optional)
Pre-heat oven to 350 F.
Line a 12-cup muffin tray with cupcake liners.
In a large bowl combine almond flour, monk fruit, baking soda, and salt. Set aside.
In a separate bowl, combine coconut oil, almond milk, eggs, lemon juice, and lemon zest. Mix well. Add the wet ingredients to the dry ingredients and stir until just combined.
Wash blueberries and toss them with the gluten-free flour blend (this will prevent them from sinking to the bottom of the muffins). Gently fold into the batter.
Evenly distribute the batter amongst all 12 muffin cups and bake for 25 minutes or until fragrant and set through. Cool and enjoy!
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Blueberry Muffins. These Blueberry Muffins are moist and flavorful and bursting with sweet blueberries. They are also low in saturated fat which makes them a more healthy way to start the day.
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Homemade Lemon Blueberry Muffins
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One of the Best Blueberry Muffins Recipe| ????Next ????
Hey guys! Thanks for watching!!
I’ve been using this recipe for a few years now it’s so good ????
Oops ???? Baking powder and sea salt were Included in that flour mix!!