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Low-carb blueberry muffins

30 mins
Baking
Desserts

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

  1. Preheat oven to 180 °C top and bottom heat. Line a muffin tin with 6 muffin cases (or grease and sprinkle with ground almonds).
  2. 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.
  3. 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
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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
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