HOW TO MAKE BFY BLUEBERRY MUFFINS

There’s something nostalgic about blueberry muffins…

They remind me of the days that my mom would treat Cheryl(s) and me to Little Bites and my dad would surprise my mom with a blueberry muffin from Starbucks on a Sunday morning.

My whole fam is under one roof for quarantine, but things are a bit different now. My brothers and I aren’t snacking on Little Bites and the closest Starbucks is closed because of COVID-19.

HOWEVER, my brothers and I have not outgrown our mini muffin obsession… If anything, our obsession has increased exponentially because there is a new blueberry muffin recipe in town… 😎

AHTK BFY BLUEBERRY MUFFINS!

Not to brag, but my muffin recipe is WAYYYY better than Little Bites’ & Starbucks’.

♡

Compared to Little Bites, AHTK BFY Blueberry Muffins have (per 4 mini muffins):

• 70% fewer carbs
• 4 more grams of fiber
• 4x more protein

Compared to Starbucks blueberry muffin, AHTK BFY Blueberry Muffins have (per traditional size muffin)

• Nearly 60% fewer calories
• 85% fewer carbs
• 4x more fiber
• Nearly 2x more protein

♡

I prefer to bake these muffins in my silicone mini muffin baking pan because of the nostalgia factor, BUT I included baking instructions for a traditional size muffin JIC —pro tip: use the silicone muffin baking pan, it’s easier to remove the muffins!

The muffin batter yields 24 mini muffins OR 6 traditional size muffins!

Recipe

Dry:

• 3/4 cup almond flour
• 1/4 cup coconut flour
• 1/3 cup monk fruit sweetener
• 2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup frozen blueberries

Wet:

• 4 eggs
• 2 tsp vanilla extract
• 1/2 tbsp lemon juice

How To

1. Preheat oven to 350°F. Grease a 24 cup mini silicone muffin cups.
2. In a large bowl, mix almond flour, coconut flour, monk fruit sweetener, baking soda, cinnamon, and salt until well-combined. Form a well in the middle of the dry ingredient mixture.
3. In a medium bowl, whisk eggs, vanilla extract, and lemon juice.
4. Pour liquid ingredients into the well. Mix until well-combined.
5. Fold in blueberries.
6. Divide muffin batter evenly into 24 greased muffin cups.
7. Bake 18-22 minutes in preheated oven, or until done.
8. Note: If you wish to use a traditional 12 cup muffin baking pan, divide muffin batter into 6 muffin cups and bake for 20-25 minutes (or until done) at 400°F. 

♡

NOTES:

• For breakfast, one serving is:
  • 2 traditional size muffins
  • 8 mini muffins
• For a snack, one serving is:
  • 1 traditional size muffin
  • 4 mini muffins

ENJOY!!

xx hails