In place of all-purpose flour, nutty almond and coconut flours make these muffins fluffy while slashing carbs.
A bit of brown sugar blunts the tartness of fresh blueberries.
Make these ahead for a grab-and-go breakfast for the week.
Add 1 cup blueberries and toss to coat.
Add to the dry ingredients and stir until combined.
Divide the batter among the muffin cups (about 1/4 cup batter per cup).
Let cool in the pan on a wire rack for 20 minutes.
Run a knife around the edges and remove from the tin to cool completely.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
