Nut Muffins with Blueberries
Hazelnuts and egg give these muffins more protein and healthy fats, while blueberries add a little fiber and berry freshness. The bake stays satisfying and works well as a keto dessert without regular flour.
Grind the hazelnuts (100 g) into a fine meal and mix them with the erythritol (15 g) and starch-free baking powder (2 g). Add the melted butter (45 g) and egg (50 g), then stir into a thick smooth batter.
Fold in the blueberries (30 g) carefully so they spread through the batter without bursting too much. Divide the batter between the muffin cups, filling them almost to the top.
Bake the muffins at 170C for about 24 minutes, until the tops are golden and the centers are fully set. Cool them in the tin for a few minutes, then move them to a rack.
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