Fluffy Blueberry Muffins

Hey ya’ll! So it’s February and the day after Valentine’s Day. I hope that was full of love and light for you all!! It’s also that weird time of year where it’s cold, but then it gets hot, and then it goes back to freezing…and it may snow a lot. You don’t even know how you should dress for the week and what should go in storage and what should stay. But not only does it effect my fashion choices, it also effects what kind of dishes I should make. The calendar says it’s time for soups and stews, but the weather says break out the wine spritzers and gazpacho. I am confusion! So when I thought about the kind of foods I like all year around, I immediately thought of baked goods! Specifically, I love a breakfast baked good: a muffin, a banana bread, coffee cake. Something that gives me dessert in the morning!! The problem though: I want to lose weight and I eat keto for the most part. Most of these options are heavy in sugar and high in carbohydrates. But NOT this one!

So this recipe is really one of my favorites because it is so low in net carbs. I’m talking only xxx net carbs per serving!! When you’re budgeting how many carbs you eat a day, being able to enjoy something like a muffin really helps to keep you grounded and on track! One of the secret ingredients that make this recipe so great is lemon! In both zest and extract form, this fruit works overtime to add brightness and freshness to a this muffin. In my opinion, lemon extract is one of the most underutilized flavorings around. It helps to add a punchy lemon flavor and brightness without adding acidity, which can be very useful when you’re not wanting anything that is too astringent that you’re eating (never, you never want that!). The other “why do these taste so good?!” ingredient in these muffins is buttermilk. Buttermilk adds a unique flavor profile to these muffins that pairs well with the lemon and blueberry flavors that are more prominent. It also is a natural tenderizer, for not only meats, but also in baked goods which lends to producing a tender crumb. These muffins are supper fluffy, and extremely tender to where they almost melt away in your mouth. And of course, this recipe is LOADED with juicy, sweet blueberries that are scattered throughout and don’t just sit at the bottom or top of the muffins!

If you read a lot of recipes for baked goods with blueberries, or other heavier fruits, you’ll see the recipe ask you to toss the blueberries in flour prior to adding to the batter to ensure that they don’t sink to the bottom. I’m here to tell you, that is a myth! The only thing tossing blueberries in flour does is add an additional step to your process and more flour to your batter. This can end up resulting in a drier, more crumbly muffin and that is not what I want when I have a muffin, and I’m sure it’s not what you’d want either! The real way to make sure you get blueberries throughout, is to add them in layers. This way, the blueberries will be wherever you put them. For me, I add a little mix, 3-4 blueberries and then add the rest and 3-4 more blueberries. This results in a muffin that’s full of blueberries in every bite. The best part, if you’re not low carb conscious, feel free to use AP flour and start with 3/4 cups of buttermilk, increasing only as needed. The finished batter should be thick and spoonable, but not so thick that a knife cut in it takes longer than 2 seconds to disappear.

Make these today for a weekend brunch or breakfast item or as a grab and go item for your week. Either way you will not be disappointed!

What are you foods or dishes that you can eat any time of year? Let me know in the comments below!

Don’t forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtube, instagram, twitter, facebook and pinterest!

keto, muffins, blueberries, breakfast, brunch, low carb

Keto, Low Carb, Healthy

Yield: 12Author: Monique ManningPrint RecipePin it

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Fluffy Keto Blueberry Muffins

This super easy and extremely flavorful muffin recipe is full of blueberries in every single bite. Under 200 calories, lower in carbs and generous in fat, this is a perfect keto muffin for those of you looking to stay on track. Make it for breakfast on the go or a cute brunch with friends!

prep time: cook time: total time:

ingredients

• 2 cups low-carb flour
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 4 oz (1/2 cup) melted butter
• 2 eggs, beaten
• 1 tsp lemon extract
• zest of 1 lemon
• 1/3 cup monkfruit sweetener
• 1 cup buttermilk
• 1 1/2 cups blueberries

instructions

1. In a bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine and set aside.  Preheat oven to 400 degrees and make sure rack is in middle of the oven.
2. Line a muffin tin with paper liners, if using, and use non-stick cooking spray to ensure papers don’t stick and muffins don’t stick to the pan.
3. In a separate bowl, whisk together eggs and monkfruit until well combined. Add in melted, but slightly cooled butter and whisk until you have a well combined mixture. Next, add lemon zest and lemon extract and stir to combine.
4. Alternate adding flour mixture and buttermilk in thirds, mixing just until flour begins to blend, with some flour streaks still visible. This ensures you won’t over mix.
5. Next, add 2 tablespoons of muffin batter to each of the muffin cups. To that, press in 3-4 blueberries. Top with additional 1-2 tablespoons of batter and another 3-4 blueberries. Pressing them in slightly.
6. Bake for 20-30 mins or until the muffins read 200 degrees on an instant read thermometer. 
7. Allow to cool in pan for 10 mins, then remove to cool on a baking rack for another 10 mins. Serve warm with honey or butter. If preparing for storage, allow to cool completely and cool in an airtight storage container. Enjoy!

calories

176

fat (grams)

10

net carbs

9.7

protein (grams)

13.8

https://lizeeangel.com/home-1/2019/2/15/fluffy-blueberry-muffins

©2018 Monique Manning

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