Nutrition balance score
Unbalanced
Glycemic Index
14
Low
Glycemic Load
2
Low
Nutrition per serving
Calories201.1 kcal (10%)
Total Fat16.7 g (24%)
Carbs16.5 g (6%)
Sugars3.1 g (3%)
Protein6.5 g (13%)
Sodium162.3 mg (8%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Line middle 6 cups of 12-cup nonstick muffin tin with paper or foil liners and spray with olive oil spray. Whisk almond flour, coconut flour, baking powder, and salt together in large bowl. Whisk sour cream, erythritol, eggs, melted butter, and vanilla together in medium bowl. Stir sour cream mixture into flour mixture until fully combined. Cover and let sit at room temperature for 30 minutes
Step 2
Adjust oven rack to middle position and heat oven to 350 degrees. Fold blueberries into batter. Portion batter evenly among prepared muffin cups and smooth tops. Bake until tops are golden and toothpick inserted in center comes out clean, 30 to 35 minutes. Let muffins cool in muffin tin for 30 minutes before serving.
Step 3
Muffins can be stored at room temperature for up to 5 days or wrapped individually, transferred to zipper lock bag, and frozen for up to 1 month. To serve from frozen, microwave for 30 seconds, then warm in 300 degree F oven for 10 to 15 minutes.
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