LOW CARB

BLUEBERRY MUFFINS

KETO-FRIENDLY BREAKFAST

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WHY YOU'LL LOVE THEM

Keto Blueberry Muffins made with coconut flour! No Almond flour in these delicious, luscious, moist, low carb, blueberry sour cream muffins, and only 5 gms net carb a piece. Great for breakfast, dessert, or just a little snack.

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INGREDIENTS

Coconut Flour Baking Powder Truvia Eggs Sour Cream Almond Extract Blueberries

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STEP 1

Preheat the oven to 350°F. Lightly grease a 6-cup muffin pan or use a silicone muffin pan.

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STEP 2

In a medium bowl, mix together the coconut flour, baking powder and Truvia.

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STEP 3

Make a well in the center. Crack the eggs into the well and beat lightly.

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STEP 4

Add almond extract and stir.

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STEP 5

Add sour cream and make a smooth batter.

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STEP 6

Gently fold in blueberries.

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STEP 7

Scoop the batter into the prepared muffin cups, filling each about 3/4 full.

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STEP 8

Bake the muffins for about 20-25 minutes until the tops have browned. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.

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