I’ve been experimenting with low-carb, low-sugar baking, a challenge when most baking recipes call for sugar. But these muffins turned out really moist and delicious…and were a great way to use the last of summer’s wild blueberries.
Ingredients
1 cup sour cream
2 eggs
1/4 cup sugar-free vanilla syrup (I buy mine by the bottle at Starbucks)
1/2 cup melted butter
Zest of one orange or lemon
1 tsp baking soda
1 tsp baking powder
1 cup almond meal
1/4 cup wheat bran
1/4 cup vital wheat gluten
1/4 cup coconut flour
1/4 cup ground flaxmeal
1/4 tsp salt
1/2 cup baking Stevia (I used “Stevia In The Raw” brand)
1 cup wild blueberries
Combine wet ingredients (except blueberries) in one bowl, and dry ingredients in another. Stir the wet into the dry, then carefully fold in the blueberries. Spoon into greased and floured 12-muffin pan. Bake in a 375 degree oven for about 17-20 minutes, until a wood toothpick comes out clean. Cool and enjoy.