Ingredients: |
Ingredients: - 1/2 c butter, softened
- 1 c swerve granular (I use monk fruit)
- 8 oz. cream cheese, softened
- 4 eggs (take out and let sit to room temperature)
- 1 tsp. vanilla
- 2 1/2 c almond flour (I use extra fine)
- 1 Tbsp. baking powder
- 1 tsp salt
- 1 c blueberries + (fresh is best)
Topping:
- 1/2 c almond flour
- 1 tsp. baking powder
- 4 Tbsp Butter
- 1/2 tsp. cinnamon
- 1/4 c blueberries (to "stage" on top of each muffin)
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Directions: |
Directions:1. Preheat oven to 350 degrees. Place muffin liners into a muffin tin.
2. In a mixing bowl, add the softened butter and the monk fruit and mix with a paddle attachment (kitchen aide or hand mixer if that's all you have). Mix until well combined.
3. Add softened cream cheese and allow it to incorporate into the butter mixture so ther are no chunks of cream cheese present.
4. Add the room temperature eggs, one at a time and allow them to be mixed in thoroughly before adding another. Then mix in the vanilla.
5. Finally, add the baking powder, salt, and almond flour to the mixer and beat until it's all combined.
6. Fold in the 1 c of blueberries until it is evenly mixed.
7. Use a measuring cup to scoop batter into each muffin liner.
8. In a mixing bowl, combine all the topping ingredients into bowl (except for blueberries).
9. Add the crumble mixture to the top of each muffin. Sprinkle the remaining 1/4 c of blueberries on top as well.
10. Bake for 30-40 minutes (may vary depending on the size of the muffin tin). A toothpick should come out clean. |
This recipe for BLUEBERRY MUFFINS - Keto is from