Berry muffins are low in carbs and great for breakfast or a snack on the go!
We all know blackberries are the original "super food" and it's lucky they're so delicious, especially in the form of a muffin!
Blackberries are also one of the lowest in net carbs of all berries. If you don't have fresh blackberries, use any berries (fresh or frozen).
Preheat the oven to 175℃.
In a medium bowl, mix almond flour, vanilla, baking soda, baking powder and corn flour.
In a separate bowl, beat the eggs with oil (or butter). Add sugar, stevia and cream and whisk well.
Note: Melting the butter will make the blending easier. Just place it in a bowl and microwave on low for about 20-30 seconds or melt in a pot on low heat. Make sure it's not hot before you pour it in.
Add all the dry ingredients into the egg mixture. Mix well using a whisk or food processor. Add water to reach the desired consistency.
Wash and drain the blackberries in a paper towel. Add them to the batter and mix carefully with a spoon. Try not to mash the blackberries. If you use frozen blackberries, thaw them first.
Note: If you want to make sure that you use the same amount of blackberries in every muffin, simply press them in the muffin forms filled with the batter (next step).
Spoon the batter into the paper cups for medium muffins (or silicone muffin forms). Ideally, you should leave about 1 cm on the top.
Note: If you are using paper muffin cups, grease each cup with butter, ghee or coconut oil baking spray to prevent them from getting stuck.
Place the muffins in the oven for 15-20 minutes. Keep an eye on them to prevent burning on the top.
When done, place on a rack and leave to cool down. Enjoy!
Don't cover the muffins until they cool down completely or they will get soggy!
Ingredients
Directions
We all know blackberries are the original "super food" and it's lucky they're so delicious, especially in the form of a muffin!
Blackberries are also one of the lowest in net carbs of all berries. If you don't have fresh blackberries, use any berries (fresh or frozen).
Preheat the oven to 175℃.
In a medium bowl, mix almond flour, vanilla, baking soda, baking powder and corn flour.
In a separate bowl, beat the eggs with oil (or butter). Add sugar, stevia and cream and whisk well.
Note: Melting the butter will make the blending easier. Just place it in a bowl and microwave on low for about 20-30 seconds or melt in a pot on low heat. Make sure it's not hot before you pour it in.
Add all the dry ingredients into the egg mixture. Mix well using a whisk or food processor. Add water to reach the desired consistency.
Wash and drain the blackberries in a paper towel. Add them to the batter and mix carefully with a spoon. Try not to mash the blackberries. If you use frozen blackberries, thaw them first.
Note: If you want to make sure that you use the same amount of blackberries in every muffin, simply press them in the muffin forms filled with the batter (next step).
Spoon the batter into the paper cups for medium muffins (or silicone muffin forms). Ideally, you should leave about 1 cm on the top.
Note: If you are using paper muffin cups, grease each cup with butter, ghee or coconut oil baking spray to prevent them from getting stuck.
Place the muffins in the oven for 15-20 minutes. Keep an eye on them to prevent burning on the top.
When done, place on a rack and leave to cool down. Enjoy!
Don't cover the muffins until they cool down completely or they will get soggy!