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blueberry muffin

Anti-oxidant muffin

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast
Cuisine French
Servings 4
Calories 440 kcal

Ingredients
  

  • 250 ml almond flour 1 cup
  • 75 ml sour cream 1/3 cup
  • 75 g blueberries 1/3 cup about 1/3 cup fresh blueberries
  • 30 g coconut sugar 1/4 cup 2 tbsp. soup
  • 1 egg lightly beaten
  • 8 ml Dough powder 1 1/2 teaspoon
  • 2 ml salt 1/2 teaspoon
  • nonstick cooking spray for greasing shirts

Instructions
 

  • Place a rack in the center of the oven. Preheat to 350 ° F. Prepare a muffin pan with 4 liners. Grease with a nonstick cooking spray.
  • In a bowl, add the dry ingredients (almond flour, sweetener, baking powder, salt). Whisk until everything is well mixed.
  • Add the heavy cream and beaten egg to the bowl. Stir until all is well mixed. The dough should be thick, but should drop from a mixing spoon when it is lifted. If too thick, add another tablespoon of heavy cream.
  • Gently stir in the blueberries until they are well distributed in the dough.
  • Divide the dough into 4 muffin cups, filling them to the top. Smooth the top with a spatula.
  • Bake at 350 F until the top is golden, about 25 minutes. A toothpick inserted in the center should come out clean or with some dry crumbs. Let them cool a bit before serving.