Low Carb, Sugar-Free Blueberry & Raspberry Muffins (6 each)
Fidget For Fitness' Low Carb Blueberry & Raspberry Muffins (Makes 6 Blueberry & 6 Raspberry Muffins)
2 c. almond flour
¼ c. soy flour or coconut flour (both work great)
1 tsp. baking powder
1 tsp. baking soda
¼ c. melted butter
2 ½ T. canola oil (or you can use grapeseed oil)
½ c. half and half (or you can use buttermilk)
¾ - 1 c. fresh blueberries (washed and dried)
¾ - 1 c. fresh raspberries (washed and dried)
1 T. vanilla extract
6 individual packages of Spenda (add more if you want very sweet muffins)
¼ c. almond flour
¼ c. soy flour
¼ c. butter
1 ½ T. cinnamon
2 individual packages of Spenda (add more if you want a very sweet topping)
In small bowl add all ingredients. Cut butter into flour with 2 butter knives or a fork until you get a crumb consistency.
***Note: You can make all blueberry or all raspberry muffins, just make sure you have 1 ½ - 2 cups of your chosen berry.
1. Butter a large 12 muffin pan
2. Preheat oven to 375 degrees Fahrenheit
3. In an electric mixer with a paddle attachment, combine almond flour, soy flour, baking powder, baking soda and Splenda, blend on slowest speed for a few seconds to combine. Add melted butter, canola oil, eggs, half & half and vanilla.
4. Remove half of the batter and place in medium bowl.
5. Gently fold blueberries into one bowl and the raspberries into the other bowl.
6. Divide batter from the blueberry mix into 6 muffins and the raspberry batter into the other 6 muffins on the pan.
7. Make the crumb topping and divide evenly on all 12 muffins.
8. Bake at 375 degrees for 20 -- 25 minutes until they rise and a toothpick inserted into the middle comes out clean.
9. Leave in the pan and cool on a cooling rack for 5 minutes, then loosen and remove muffins to cool completely on cooling rack.
I served these muffins with softened butter and they were very good.