Best Blueberry Muffin

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paulheaton79
Posted by
filed under Breads

Breads
 
Serving size: 1 each
Recipe category: Breads
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 245 (12% DV)
Fat: 17g (25% DV)
Carbohydrates: 16g (5% DV)
Protein: 10g (20% DV)
Description: modified from recipe in Pinterest, changed sweetener to Erithritol, add extra egg, whey protein powder and subsitute almond flour for part of flour.
Tags: muffins
Ingredients:  Makes 12 servings (12 each)
1  cup
 
 
1/4  cup
 
1/2  cup
 
1-1/2  teaspoons
 
3/4  cup
 
1-1/8  cups
 
1-1/2  teaspoons
 
3/8  teaspoon
 
1/4  cup
 
1/2  cup
 
1-1/2  cups
 
2  scoops
 
3/4  cup
 

Tip: For nutritional information on all the ingredients in Best Blueberry Muffin just click on each ingredient name. Then adjust the serving size for any Best Blueberry Muffin ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
Preheat oven to 375 deg. Rack near bottom of oven.
Mix flours, whey protein, salt, baking powder in large bowl.
In another bowl mix eggs, milk, melted butter, canola oil, erithritol sweetener and vanilla until sweetener is dissolved.
Add to dry ingredients and fold in until large lumps are gone. Do not overmix. Add the sour cream and yogurt, fold in until mostly incorporated. Gently fold in Blueberries. Scoop evenlyh into 12 muffin tins that are lined with paper cups and sprayed with non-stick spray.
Cook for about 30 minutes or until toothpick inserted in middle of muffin comes out clean. Remove from oven and let rest 10 minutes, remove to wire rack to cool. Freezes well.
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