Here is another great recipe that has good flavor and is gluten free. These muffins are perfect for the Low Carb/High Fat diet. They go together pretty fast and you can enjoy them immediately or wrap them up to enjoy through out the week. Here is how I made the Gluten Free Blueberry Muffins.
First mix together the dry ingredients in a mixing bowl. That would be the almond flour, Stevia (or a sweetener of your choice), and baking powder. I use a whisk to break up any clumps of the almond flour and help distribute the baking powder and sweetener through out.
Mix the dry and wet ingredients together. You can either fold in the blueberries now or wait and place them into the muffin tin after pouring the batter. That is what I did. I really didn’t want uneven berries per muffins.
I used my square brownie pan for my muffins. You can use whatever pan you like. I just like the way this pan bakes that is why I chose this pan. Lightly grease the pan and pour the batter into each whole. It will make 12 cup cakes.
Bake for 10-15 minutes at 350 degrees or until fully cooked. Allow to cook in the pan for a few minutes before removing the muffins. I like to add a small drizzle of maple syrup to my muffins. Just remember, to keep it low carb you need to use sugar free syrup.
After trying these, let me know what ya think.