Two blueberries lean together on a white napkin. They are the eyes of my grandmother, piercing me from the doorway in her small kitchen, gesturing that the ice cream is ready. Icy, freshly churned in the wooden bucket, we eat it together on the porch at dusk, and in the first, sloppy bite, is summer’s entirety. The long season sloshing around in my stomach, like a caged bird longing to be free. – Diane Lockward
I like to have blueberry muffins in the morning once in a while with a cup of hot coffee. Traditional recipes are about 30g of carbs per muffin. I knew I had to find an alternative that was not so carb-rich. This one seems to fit the bill.
Low Carb Blueberry Muffins
Regular size muffins are 7g carbohydrates each
1/2 C. coconut flour
1/4 C. Splenda
1 tsp. baking powder
1/4 tsp. salt
1/2 stick butter
6 large eggs
1/2 tsp. vanilla extract
1/2 C. blueberries
Preheat oven to 350 degrees. In a large bowl, mix coconut flour, Splenda, baking powder and salt. In another bowl, mix wet ingredients – eggs, butter and vanilla extract. When well mixed, add wet ingredients into dry ingredients and mix well. Add in blueberries. You can use a regular 12 cup muffin pan or a 6 cup muffin pan for a larger muffin. Scoop in batter until half filled. Bake for 20-30 minutes or until toothpick comes out clean.
I’ve not used the 6 cup muffin pan because I’m happier with a smaller muffin. Of course, trying to eat just one – well, let’s just say that’s a challenge. 😉