Healthy Blueberry Muffins
Ingredients (6 servings)
1egg
60mllow-fat sour cream
1 tbspolive oil
2 tbspnon-fat milk
1 tbsplemon juice
100goat flour
60gmonkfruit erythritol sweetener
1/2 tspbaking powder
1/2 tspbaking soda
–Pinch of salt
125gfresh blueberries
-
Preheat oven to 400°F / 200°C and lightly grease a nonstick muffin tin or line with paper liners.
-
In a large mixing bowl, mix together oat flour, monkfruit erythritol sweetener, baking powder, baking soda and salt until combined.
-
In another mixing bowl, mix together egg, low-fat sour cream, olive oil, milk and lemon juice until combined.
-
Add dry mixture to the bowl with the wet mixture and stir until just combined. Do not over-mix.
-
Gently stir in blueberries.
-
Transfer batter to lined muffin tin.
-
Bake for 25 minutes or until an inserted toothpick comes out clean.
-
Transfer muffins to a cooling rack and let cool completely before storing in an airtight container. Enjoy!
NOTES
- Muffins can be kept in an airtight continuer in room temperature for up to 3 days and in the fridge for up to 1 week.
- To prevent blueberries from aggregating at the bottom of the muffin, line the bottom of the muffin tin with a spoonful of plain batter before adding in the blueberries.
- You may substitute sour cream with non-fat Greek yogurt.
- Feel free to substitute monkfruit erythritol sweetener with any other granulated sweetener of choice.
- If fresh blueberries are not in season, you may substitute with frozen blueberries or any berries of choice. No need to defrost, just fold them into the batter gently.
