These simple muffins are great as the flour base is gluten free, low carb, THM legal, dairy free (when you use coconut oil instead of butter) and all components can be readily picked up from most major grocery stores in North America. No ordering and waiting…and waiting, and no pesky shipping fees. Just warm sweet blueberry loveliness. <3
With this recipe I used the NSI blend (no special ingredients) recipe from my Chocolate Chip Muffin and it’s just as lovely. The flour blend is just the slightest bit more dense then your regular oat fiber blend but that honestly doesn’t take away from the great texture or fantastic flavor. My son actually prefers this simple blend of NSI flours over the ones that have oat fiber in them.
Recipe:
NSI Blend use: ½ cup Coconut Flour, ¼ cup Golden Flax Meal, ¼ cup Almond Flour (or you could use just 1 ¼ cup THM Baking Blend instead)
¼ cup Coconut oil or Butter
½ cup of Erythritol or 2½ Tbsp of Super Sweet or ¼ cup Gentle Sweet
2 doonks pure Stevia (buy here)
1 tsp Vanilla Extract
¼ tsp Mineral Salt
4 large Eggs
1½ rounded tsp of Baking Powder
½ cup + 2 Tbsp cup of Water
2/3 cup fresh or frozen blueberries (using frozen berries will cause a soggier texture, still tasty, just not as nice as fresh)
Instructions:
*Preheat oven to 350 degrees. And grease your muffin pans (should be 8 spaces)
1. Blend together eggs, sweeteners, salt and vanilla until creamed.
2. Add to that – baking blend, baking powder, butter or coconut oil, and water. Mix well.
3. Add your blueberries, and mix in well. Your batter should be thick (like a hardy Pancake batter, not a cookie dough) but not too thick. Use your best judgment here and add more water if necessary. Start with a tbsp and go from there.
4. Scoop ⅓ cup amount into well greased muffin pans (I use butter for best non stick results).
5. Bake at 350 degrees for 30-35 mins. Test done-ness around the 25 minute mark.
6. Let cool in pan for 5 minutes before removing from your tin.
Serve and Enjoy
With Love,
Chrissy <3
[recipe title=”Blueberry Muffins (THM S)” servings=”4-8″ time=”45min” difficulty=”easy”]Recipe:
NSI Blend use: ½ cup Coconut Flour, ¼ cup Golden Flax Meal, ¼ cup Almond Flour (or you could use just 1 ¼ cup THM Baking Blend instead)
¼ cup Coconut oil or Butter
½ cup of Erythritol or 2½ Tbsp of Super Sweet or ¼ cup Gentle Sweet
2 doonks pure Stevia (buy here)
1 tsp Vanilla Extract
¼ tsp Mineral Salt
4 large Eggs
1½ rounded tsp of Baking Powder
½ cup + 2 Tbsp cup of Water
2/3 cup fresh or frozen blueberries (using frozen berries will cause a soggier texture, still tasty, just not as nice as fresh)
Instructions:
*Preheat oven to 350 degrees. And grease your muffin pans (should be 8 spaces)
1. Blend together eggs, sweeteners, salt and vanilla until creamed.
2. Add to that – baking blend, baking powder, butter or coconut oil, and water. Mix well.
3. Add your blueberries, and mix in well. Your batter should be thick (like a hardy Pancake batter, not a cookie dough) but not too thick. Use your best judgment here and add more water if necessary. Start with a tbsp and go from there.
4. Scoop ⅓ cup amount into well greased muffin pans (I use butter for best non stick results).
5. Bake at 350 degrees for 30-35 mins. Test done-ness around the 25 minute mark.
6. Let cool in pan for 5 minutes before removing from your tin.
Serve and Enjoy
[/recipe]
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