Blueberry Muffins
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By Chad T. Lower
Blueberry Muffins
We found the blueberry muffins are the great standby for the complimentary breakfast in typical American motels. Now you can delight in a fully conforming one in the privacy of your home!
Updated at: Thu, 28 Nov 2024 12:26:11 GMT
Nutrition balance score
Good
Glycemic Index
19
Low
Glycemic Load
1
Low
Nutrition per serving
Calories192.6 kcal (10%)
Total Fat16 g (23%)
Carbs6.8 g (3%)
Sugars2 g (2%)
Protein6.8 g (14%)
Sodium75.3 mg (4%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
In a medium size mixing bowl, beat the eggs with an electric hand mixer. Mix in the coconut milk, the almond flour, the chia seed flour, and baking powder. Blend to obtain a smooth consistency.
Bowl
almond flour1 ½ cup
flax seed flour¼ cup
eggs4 
light coconut milk¼ cup
baking powder1 tspStep 2
Sweeten with xylitol to taste and mix in the olive oil and vanilla extract.
olive oil2 Tbsp
vanilla extract1 Tbsp
xylitol3 TbspStep 3
Fold blueberries into the muffin mixture, using a fork.
Fork
fresh blueberries5 TbspStep 4
Spray 10 muffin molds (2.5-inch diameter) with the olive oil and fill with the mixture (3/4 full).
Muffin Pan
olive oil sprayStep 5
Bake in a hot oven at 320 degrees F (160 degrees C) for around 35 minutes, or until the muffins have a golden brown color. Check for doneness.
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