5 Step Blueberry Muffins
Updated: Jun 8
Light and fluffy muffins with juicy pops of blueberries that are easy as 1, 2, 3 (or... 5) to whip up? Yes please!
And I know this picture isn't the greatest but believe me when I say it beats the original picture that I had lolol let's just say my food blog pictures have come a LONG way!
6g of Stevia
1/4 C egg whites
1/2 C flour (whole wheat, buckwheat, almond, or coconut flour)
~2 TBSP unsweetened dairy-free milk
1/2 tsp. baking powder
1/2 C fresh blueberries
1.5 TBSP butter, melted
1 1/2 tsp. vanilla
1/4 tsp. sea salt
Cinnamon to taste
Preheat oven to 400F
In 2 separate bowls, combine the dry ingredients in one and mix the wet ingredients in the other
Combine the wet and the dry ingredients and mix until smooth
Gently fold the blueberries into the batter
Evenly spread the batter into a prepared muffin pan and bake for 18-20 minutes
Macros per muffin: 8.6 C | 4.9 F | 4.5 P
This recipe yield 6 regular muffins or 12 mini muffins. If you decide to make mini or mega muffins, just take the macros for the entire batch (below) and divide each macro by the # of muffins made to get the macros per muffin!
Whole batch: 51.8 C | 29.5 F | 27.25 P
I roughly measure the milk based on the consistency of the batter and I eyeball the cinnamon. I tend to have a heavier hand with cinnamon because I love the flavoring it has in sweet recipes!