KetoBlueberry Sour Cream Muffinsmade with coconut flour! No Almond flour in these delicious, luscious, moist, low carb, blueberry muffins and only 5 gms net carb per muffin. Great for breakfast, dessert, or just a little snack.
1. Preheat the oven to 350°F.2. Mix together the coconut flour, baking powder and Truvia.3. Make a well in the center. Crack the eggs into the well and beat lightly.4. Add almond extract and stir.
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How to make Keto Blueberry Sour Cream Muffins
5. Add sour cream and make a smooth batter.6. Gently fold in blueberries.7. Scoop the batter into the prepared muffin cups.8. Bake the muffins for about 20-25 minutes until the tops have browned. Enjoy!
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Tips and Tricks
- Coconut flour and almond flour are NOT INTERCHANGEABLE.- Break open a Blueberry Sour Cream Muffin slightly to see if it's done.- If you use too many blueberries, you will have to bake for much, much longer as the batter tends to be too liquid once they start to cook down.
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For whole recipe and other nutritional information, click the link below!