Better-Than-Starbucks Blueberry Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The Starbucks Buttermilk Blueberry Muffins used to be my most favourite treat in the world to eat. I could literally eat them all day – for breakfast, lunch, and dinner. On my low-carb diet, that amount of carbs is greater than my total daily carb allotment. So, for the sake of health, strength, and beauty, I had to bid farewell to those sweet lovelies. A few months ago, though, I buried myself in my kitchen (my favourite place. ) and started experimenting with low-carb alternatives to the Starbucks Buttermilk Blueberry Muffins. Today, when I want a treat with my Starbucks coffee, I make my own Better-Than-Starbucks Blueberry Muffins. Low on carb, high on taste. Perfect with Starbucks coffee or any other coffee or tea of your choice. Try these low-carb muffins and let me know if you like them, too. Ingredients:
1 1/2 cups ground almonds |
1/2 cup ground walnuts |
2 teaspoons baking powder |
1 pinch salt |
3 tablespoons xylitol sweetener (note -- instead of xylitol, you can use 8 one-gram packets of stevia or 1/3 cup of splenda.) |
3 eggs |
1/4 cup butter, melted |
1/4 cup water |
1/4 teaspoon vanilla |
1 cup blueberries |
Directions:
1. Stir almonds, walnuts, baking powder, and salt in a bowl.
2. In a separate bowl, lightly whisk the eggs, and, then, add the melted butter, water, vanilla, Xylitol (or sweetener of your choice) and whisk until combined.
3. Add the “wet” ingredients to the “dry” ingredients and stir until combined.
4. Fold in frozen blueberries.
5. Divide the batter among 8 muffin tins lined with paper cups and sprayed with Pam.
6. Bake at 350 F for about 20 minutes.
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