Keto Blueberry Muffins Test 1

Total Time: 40 min = 15 min (prep), 25 min (cook)
Yields: 6 muffins
Difficulty: Easy
Macros: 209 cal, 1. 9 g net carb, 11. 4 g fat, 15. 1 g protein

Original Instagram link: https://www.instagram.com/p/BhoqFkvFQ66/

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Wet:

• 56 g (2 oz) butter, softened
• 100 g (3.5 oz) sweetener
• 4 g (2 tsp) lemon zest
• 50 g (1.75 oz, 1 large) egg
• 1/2 tsp vanilla extract

Dry:

• 135 g (4.75 oz) keto flour
• 2 g (3/8 tsp) baking soda
• 2 g (1/4 tsp) salt

Additions:

• 80 g (2.75 oz) sour cream
• 100 g (3.5 oz) fresh blueberries

Directions:

1. Preheat oven to 350 F / 177 C. Prepare a 6 cavity muffin pan by greasing or lining with muffin liners/parchment paper.
2. Cream butter, sweetener, and lemon zest until light and fluffy.
3. Beat in egg and vanilla.
4. In a separate bowl, sift together keto flour, baking soda, and salt.
5. Add half of the flour mixture, and half of the sour cream into the creamed butter.
6. Fold until barely combined.
7. Repeat with half of the remaining flour and all of the remaining sour cream.
8. Toss the blueberries in the leftover flour, then carefully fold into the batter.
9. Fill muffin pan to the top with batter. Fill water in any empty cavities.
10. Bake for 20-25 min, or until center springs back to the touch and feels firm.
11. Remove and cool on a wire rack. Serve warm or at room temp. Store in an airtight container or a paper towel lined plastic zip top bag.

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Notes:
Ah! Domed tops, no collapsing, soft and fluffy! And no baking powder, what?? The fresh blueberries give an added natural sweetness and some moisture. The lemon zest gives it a pleasant zing! Tip: Baking soda works with acid (in this case the sour cream). I tried this batch with different liners - parchment cup, cupcake liners, and one with no liner. I like the cupcake liners and the parchment cup the best. I just cut a square of parchment paper, folded it around a cup, and pushed it in the muffin pan. They left weird fold marks!