Taken from The Sugar Free Family Cookbook by Sarah Flower
I was determined to try to get the perfect blueberry muffin with a light, fluffy sponge - not so easy when working with coconut flour or ground almonds. My aim is to make this way of eating as easy and as satisfying as possible.
They turned out great, light and fluffy and only 2g of carbs per cake.
Makes 12 muffins.
Nutritional values per muffin 235 Kcals 21.1g fat 2.4g carbs (of which 1.8g is sugar & 2.8g fibre) 7.2g protein
115g/ ½ cup butter 55g / ¼ cup cream cheese 70g / ⅓ cup erythritol or xylitol (or stevia to taste) 240g ground almonds or almond flour 1 tsp baking powder 4 large eggs (to weigh 240g) 100g / 1 cup blueberries zest of 2 large lemons Juice of 2 large lemons (for top of cakes)
Preheat oven to 180c 350c and Gas mark 5
Place all the ingredients apart from the blueberries and lemon juice into your mixer and blend until combined - don't over blend.
Fold in the blueberries before spooning into your muffin cases. Smooth the top to form a flat top to ensure an even rise.
Place in the oven and cook for 20 minutes until firm and golden.
Remove from the oven and gently pour on the lemon juice onto each cake. Place back in the oven for 3-5 minutes.
Remove from the oven and allow to cool.