Blueberry Muffin Blues | Mom the Baker

As a mom of two, I can distinctly remember what I craved through each pregnancy, and with both, I wanted a Dunkin Donuts Blueberry muffin…Every morning on my way to work, I would stop for a decaf coffee and a muffin! I don’t know what it was about them, but something that my babies both wanted more of.

And of course, the first thing I even wanted to eat after giving birth, was……you guessed it! A blueberry muffin from Dunkin!

Now, in the past, my baking loving self has tried a million different recipes, and not one was even close to what I liked. Even with real sugar and all-purpose flour.. I got nothing and gave up. So, I started to get the reduced fat muffins.. NO BUENO!

This was back when I didn’t know that the amount of carbs I ate in a day would play a significant part in getting rid of the baby weight. The reduced fat babies caught up to my hips pretty quickly.

Recently, I have tried a bunch of low carb recipes and haven’t been a fan, and honestly I have missed them!

I can’t be the only one who just wants a muffin with a cup of coffee! Finally, I found the answer to my blueberry blues!

This recipe was adapted from my Vanilla Cupcakes.

Blueberry Muffins

Ingredients:

1/4 cups powdered Swerve (or other low carb sweetener)

1/4 cup coconut flour + 1 TBSP(I use Bob’s Redmill)

1/2 tsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

4 TBSP unsalted butter (melted)

1/2 tsp vanilla extract

3 eggs

3 TBSP heavy whipping cream

1/2 cup blueberries (fresh)

Directions:

Muffins:

Preheat oven to 400
Combine coconut flour, salt, cinnamon, baking powder in a small bowl.
In a large bowl, beat eggs, swerve, melted butter, vanilla, and whipping cream until well combined.
Add dry mixture into large bowl.
Pour blueberries and 1 TBSP coconut flour in bowl and mix until blueberries are coated.
Add to cake mixture.
Spoon 1 TBSP of batter into mini cupcake tin.
Bake for 15 minutes, or until golden brown.