Keto Blueberry Sour Cream Muffins

Keto Blueberry Sour Cream Muffins made 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.

What you'll need: 

– Coconut Flour – Baking Powder – Truvia – Eggs – Sour Cream – Almond Extract – Blueberries

How to make Keto Blueberry Sour Cream Muffins

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.

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!

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.

For whole recipe and other nutritional information, click the link below!