If there is something I love with a cup of coffee on a Sunday morning, it is watching the news and a couple of blueberry muffins. I have a killer recipe for blueberry muffins in my blog but it is not low carb and hence does not fit in my Keto diet. Last Saturday, I and my husband went to Costco and as usual the bakery aisle had samples. One of which was those gigantic blueberry muffins. They looked so darn delicious with abundant blueberries peeking through their golden top. I immediately decided to bake myself some muffins and without a second thought I grabbed myself a big box of blueberries.

Later that evening I started with my “Operation Keto Blueberry Muffins” and after a failed attempt, I got it right! I am delighted to share the recipe with fellow keto diet followers. Although the taste was heavenly in the first attempt, the texture was too crumbly and they were falling apart as I was trying to take them out of the muffin pan. I made a few adjustments during the second attempt and I got the same heavenly taste and a great texture.

Ingredients:

2 cups almond flour

1 cup blueberries

1/2 cup Erythritol

2 tablespoons of oats fiber

2 teaspoon baking powder

1/4^th teaspoon salt

1/4^th cinnamon

1/4^th teaspoon ginger powder

5 tablespoons melted butter

2 whole eggs

1/4^th cup plain yogurt

1/4^th cup almond milk

1 teaspoon vanilla extract

1 tablespoon molasses

Preheat oven to 375°F.

Instructions:

Combine all the dry ingredients except for the erythritol in a bowl.

In a separate bowl combine the melted butter and erythritol and whisk until creamy.

Add the rest of the wet ingredients and whisk until smooth.

Slowly fold in the dry ingredients and the blueberries in the wet mixture.

Pour the mixture in muffin molds and bake for 20 minutes.

Let cool before digging in.

Refrigerate to store and it will be good for 5 to 6 days.

Enjoy!