Eh, how I love recipes with seasonal produce… What’s more, I always look forward to the end of summer because I just love blueberries! In addition to their great taste, they have a whole host of health benefits: they improve memory, digestion, vision, are anti-inflammatory, and are a strong antioxidant.
Let’s start with blueberry muffins. They’re great for breakfast, dessert, or just plain yummy)
Cooking Time 30 Min.
Servings quantity 8
Ingredients :
Almond flour 1 cup
Baking powder 2 tsp.
Butter quarter cup
Almond milk 2 tablespoons
Egg 2 pcs.
Erythritol a quarter cup
Liquid stevia half a tsp.
Vanilla extract half teaspoon.
Salt to taste
Blueberries 70g
Step 1
Turn the oven on to 180 C and prepare 8 muffin tins
Step 2
Melt the butter in the microwave in a large glass bowl. Add all the other ingredients to the bowl, except the blueberries, and mix thoroughly with a mixer until smooth. Then, gently add the blueberries to the batter
Step 3
Pour the batter into the molds and bake for 22-25 minutes. Take the muffins out of the oven and let stand at room temperature for 10 minutes.
If you don’t eat them all at once, you can safely store them in the refrigerator for up to 5 days
Bon appetit!
Energy Value per Serving
Calories from fat 117
Calories 154
Fats: 13g
Carbohydrates: 4 g
Fiber: 1 g
Digestible carbohydrates: 3 g
Protein: 4 g
