Blueberry Muffins

I'd really been craving blueberries ever since I read a recipe for lemon souffle with blueberry coulis. Once I got the hang of low-carb muffins, I thought they would make a perfect vehicle for blueberries.

1/3 c coconut flour (1½ oz)
1 t baking powder
½ t cardamom
¼ t salt
4 eggs
1 T honey
1/3 c almond butter (3 oz)
4 T butter, softened
1 c blueberries (5½ oz)

1. Whisk together dry ingredients
2. In a separate bowl (or blender) beat together eggs and butters
3. Pour egg mixture over dry ingredients and beat until well combined
4. Fold in half the blueberries
5. Divide batter by 1/3-c measure among 6 well-greased jumbo* muffin cups
6. Top batter in each cup with remaining blueberries
7. Bake at 400°F for 25-30 min or until golden brown and set

*NOTE: You can make this recipe in standard-sized muffin cups. It will make 12 muffins and baking time should be cut about in half.

Nutrition Facts

Serving Size 1 jumbo muffin or 2 standard muffins Serving per Recipe 6

Amount per Serving Calories 275 Total Fat 22.8 g   Saturated Fat 10.1 g   Polyunsaturated Fat 2.7 g   Monounsaturated Fat 8.1 g Cholesterol 144 mg Sodium 345 mg Potassium 181 mg Total Carbohydrates 11.6 g   Dietary Fiber 3.4 g   Sugars 6.6 g Protein 8.0 g