Baking has always been my passion. It started with mud cakes in the sandbox and graduated to more palatable creations once I could see over the kitchen counter. Sensitive to sugar from an early age, I have always leaned toward healthy versions of my favorite snacks & treats – substituting flours & sweeteners to achieve something delicious. Blueberry muffins are my absolute favorite tidbit. That said, perfecting a low-carb recipe was a personal goal. Golden brown and dense rather than cake-like, with bursts of juicy, sweet berries. So here’s the recipe … put the kettle on & pop a batch in the oven. I promise you won’t be disappointed.
Please note, you will need a food processor for this recipe.
Before you begin, bring butter to room temperature.
Preheat oven to 400 degrees.
Line a muffin tin with parchment liners, greasing each.
Blend butter, eggs, coconut flour, vinegar, maple syrup, orange zest, vanilla and baking soda in processor, until well combined.
Measure 2 tablespoons of batter into each prepared liner.
Divide blueberries equally into six parts.
Push into batter.
Bake for 20 minutes, until golden.
Naturally low-carb & gluten-free
