These blueberry muffins are gluten-free, sugar-free, are low-carb and have extra fiber. But still, they taste great! Coconut flour also helps keep your insulin low by providing extra fiber. If you are using frozen blueberries, rinse them in a colander and pat them as dry as you can with a paper towel... mine were still a bit wet- if yours are also, then make sure you add them just before baking, because of the coconut flour- it is very absorbent!!
TIP: When baking with coconut flour, if you don't have silicone baking cups, you MUST use parchment paper or it will not come out of the tin very well. I tried cupcake papers, they also stuck badly. Take piece of parchment paper cut slightly bigger than the bottom of each cupcake indention in tin, and place in bottom of a muffin tin. Hold in place while running around the bottom edge with a pen (doesn't matter if the ink doesn't come out, you'll still see the mark). Then, take out and cut that circle out. Test to make sure it fits well. If so, use as a template to make 7 or so more.
makes about 6 muffins
3 eggs, separated
3 Tablespoons butter or high quality coconut oil, melted
1/2 teaspoon NuNaturals Stevia Powder (or 1/4 of another brand)
1/4 cup erythritol, or coconut sugar, or 2 Tablespoons of honey
1/2 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup coconut flour
1/2 cup almond flour
1/4 teaspoon baking powder
1/2 cup fresh blueberries
a flour sifter
6 small parchment paper cutouts for bottom of muffin tins, or use a silicone muffin pan
Preheat oven to 400 degrees F. Grease muffin tins and small parchment papers with either coconut oil or butter and set aside.
Separate eggs. Whip the egg whites in a clean dry bowl until soft peaks form and put aside.
Mix together egg yolks, melted butter, stevia, erythritol, salt, vanilla and almond extracts. Combine coconut flour and baking powder in the sifter and sift into batter, mixing well. Add almond flour, mixing again. Fold egg whites into batter. Dry blueberries as much as possible and fold into batter. Immediately spoon batter into muffin tin, filling to just under the rim.
Bake for 13 - 18 minutes or until the top is mostly browned, and a toothpick comes out clean or with few crumbs- it will still look wet at this stage. Take out of oven, and as soon as possible, remove from tins to cool using this method: Run a butter knife backwards (using the non sharp side) around the edge of each cupcake and they should pop out easily. Keeps about 3 days, depending on the humidity of where you live. Store in fridge if your humidity is high.