Low-carb blueberry muffins
Low-carb recipe for blueberry muffin fans ➤ Quick and easy, but so delicious it will make your taste buds tingle. Give them a try!
Preparation
- Preheat oven to 180 °C top and bottom heat. Line a muffin tin with 6 muffin cases (or grease and sprinkle with ground almonds).
- Place the ground almonds, Hermesetas Granulated, baking powder and salt in a bowl and mix well. Add the eggs and milk and mix until smooth.
- Wash the blueberries and fold into the batter. Divide the batter between the prepared muffin cases and bake on the middle shelf for around 25 minutes.
Tip: If using frozen berries, do not defrost, but fold into the batter while still frozen.
Nutritional values per serving
733
kj
174
kcal
9
protein g
3.5
carbohydrates g
14
fat g
Ingredients for 6 servings
| 150 g | Ground almonds, blanched |
| 3 tbsp (approx. 6 g) | Hermesetas Granulated |
| 1 tsp | Baking powder |
| 60 ml | Milk |
| 2 pc | Eggs (medium) |
| 75 g | Blueberries |
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