Low-carb blueberry muffins
Low-carb recipe for blueberry muffin fans ➤ Quick and easy, but so delicious it will make your taste buds tingle. Give them a try!
- Preheat oven to 180 °C top and bottom heat. Line a muffin tin with 6 muffin cases (or grease and sprinkle with ground almonds).
- Place the ground almonds, Hermesetas Granulated, baking powder and salt in a bowl and mix well. Add the eggs and milk and mix until smooth.
- Wash the blueberries and fold into the batter. Divide the batter between the prepared muffin cases and bake on the middle shelf for around 25 minutes.
Tip: If using frozen berries, do not defrost, but fold into the batter while still frozen.
Ground almonds, blanched
3 tbsp (approx. 6 g)