Blueberry Muffins
Almond flour and eggs provide protein and fats, while blueberries add fiber, polyphenols, and juicy berry notes. Coconut oil keeps the crumb tender, and the short bake preserves its softness.
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Inventory: Mixer
488
Servings: 6 (1 serving ≈ 62 gram)
Digestion time: 3 hour
Complete protein: ✔
Whisk the eggs (100 g) with the melted coconut oil (50 g).
Mix the almond flour (120 g), baking powder without starch (2 g), stevia (to taste), and vanilla (to taste), then add the dry mixture to the egg mixture.
Add the slightly thawed blueberries (100 g) and gently stir the batter.
Divide the batter between molds and bake the muffins at 180°C for about 20 minutes.
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