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Old 12-03-2017, 03:00 PM   #1
susieqrn
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recipe for low carb blueberry muffins?

Does anyone have a tried and true good low carb blueberry muffin recipe?
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Old 12-04-2017, 03:55 AM   #2
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My husband eats one of these everyday for breakfast. His exact words "wow, these taste like real food"

https://m.youtube.com/watch?v=-aQG4pB8JfQ
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Old 12-04-2017, 08:36 AM   #3
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Search the forum for Buttoni's Blu-Glu muffins. Great as it is or as a starting point for your own variations.
Farther down in the thread, you will see where I tried the recipe and made some changes.
We really like these with the modifications that suit our personal tastes.

HTH, Ginny in SC
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Old 12-05-2017, 03:57 PM   #4
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Thanks friends!
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Old 12-06-2017, 08:12 PM   #5
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Thanks for posting Kristies blue berry muffins. They are the best LC muffins
I've tried. Sweet, lovely batter makes a light cake. The guests never knew
they were a "diet" type of dessert.
Not necessary, but if you feel a little decadent,
use a cream cheese frosting. YUM!
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Old 12-17-2017, 12:28 PM   #6
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Quote:
Originally Posted by grneyedldy View Post
My husband eats one of these everyday for breakfast. His exact words "wow, these taste like real food"

https://m.youtube.com/watch?v=-aQG4pB8JfQ
I just watched the video and will be making these soon! Love the technique she uses. Thanks again for posting
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Old 12-18-2017, 04:33 AM   #7
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Quote:
Originally Posted by replay View Post
I just watched the video and will be making these soon! Love the technique she uses. Thanks again for posting
Quote:
Originally Posted by Barbo View Post
Thanks for posting Kristies blue berry muffins. They are the best LC muffins
I've tried. Sweet, lovely batter makes a light cake. The guests never knew
they were a "diet" type of dessert.
Not necessary, but if you feel a little decadent,
use a cream cheese frosting. YUM!
You are both very welcome I also have her cookbook A Journey Worth Taking and follow her group on FB. I use many of her recipes
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Old 12-18-2017, 01:41 PM   #8
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I made Kristy’s muffins with Lorann raspberry flavor and dehydrated raspberries. They turned out great though next time I may try lemon extract instead.

I used coconut flour as I did not have oat fiber/bran.

Has anyone made these as a savory muffin or flat bread?
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Old 12-23-2017, 06:53 PM   #9
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I tried Kristie's recipe from YouTube and they were fantastic! I used fresh blueberries and they sunk to the bottom, but they were still great!
Thanks for pointing this recipe out.
By the way, I was out of almond flour and went to my local Honeyville store, and found out it was closing as of Dec 30 But, on a positive note, I bought their last 25 lb box of blanched almond flour and got it for $99!! It will last quite a while in the freezer.
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Old 12-28-2017, 12:36 PM   #10
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Quote:
Originally Posted by susieqrn View Post
I tried Kristie's recipe from YouTube and they were fantastic! I used fresh blueberries and they sunk to the bottom, but they were still great!
Thanks for pointing this recipe out.
By the way, I was out of almond flour and went to my local Honeyville store, and found out it was closing as of Dec 30 But, on a positive note, I bought their last 25 lb box of blanched almond flour and got it for $99!! It will last quite a while in the freezer.

Wow, that's like half price for the almond flour!
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Old 12-28-2017, 01:11 PM   #11
susieqrn
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I know...an early Christmas present from Honeyville!
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Old 12-28-2017, 05:46 PM   #12
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Originally Posted by susieqrn View Post
I used fresh blueberries and they sunk to the bottom, but they were still great!
The trick to getting the blueberries to stay suspended in regular muffin (or cake) recipes is to have damp blueberries, and coat them in flour. You may try the same thing in your low carb recipe and see if it helps.
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Old 12-29-2017, 05:58 PM   #13
susieqrn
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Yeah, I knew that and totally forgot!

I also read that if you scoop a bit of batter to cover the bottom, then mix the blueberries in the rest of the batter and fill, they don't sink.
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Old 01-02-2018, 06:22 PM   #14
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Here's my recipe. I call it

Not a Muffin Top.


1 Cup almond flour
1/2 stick melted butter
1/4 cup flax seed meal
2 eggs
2 T Heavy cream
1/2 cup Low Carb Milk (or Almond/Soy)
1 T Baking powder
2 T eryrithitol (add your own preference)
26 drops Liquid splenda (add your own preference)
1/2T coconut flour
1 T olive oil

1/2 Cup berries

Mix all the above except for the berries. Then slowly mix in the berries. If the berries are frozen they mix in easier. You will need to tweek the sweetener until it's sweet according to what you use. You can use any sweetener with this. So if you use eryrithritol you can add 1/2 a cup and add a bit of liquid sucralose until it tastes sweet. I just taste the batter to make sure it tastes sweet.



Bake 350 F till golden brown. 30 minutes or more.
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Old 01-02-2018, 06:25 PM   #15
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Notes on changes to the recipe. Don't add extra flax, it'll take lots of sweetener to get it together. extra coconut flour? It takes forever to bake. Extra berries? It turns into kinda a cobbler. The only one that wasn't great was too much flax. All the others still taste great hot or cold.
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