Ingredients
2 tablespoons coconut flour
2 tablespoons flax meal
1 tablespoon heavy cream
¾ cup water Pinch of salt
1 egg
1 tablespoon unsalted butter
Good Good Sweet Like Sugar to taste
2 tablespoons of Good Good Sweet Jam
Any flavor Fresh fruit (optional)
Course
Breakfast, Snack
Serves 5
Preperation Time
Prep time 5 min
Nutritional Information
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Prep time: 10 minutes
Cook time: 25 minutes
Yields: 12 muffins
Course: Dessert/ breakfast
Ingredients
- ½ cup unsalted butter (room temperature)
- 1 cup Sweet Like Sugar
- 3 large eggs (room temperature)
- ½ cup almond milk
- 1 teaspoon vanilla extract
- 3 cups almond flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 3/4 cup Blueberry Jam
- ¼ cup fresh blueberries
Instructions
Step 1: Pre-heat the oven to 350 degrees F. Line a 12 standard size muffin pan with muffin liner.
Step 2: In a large bowl, using hand mixer, beat the unsalted butter and Sweet Like Sugar until creamy and fluffy.
Step 3: Add eggs one at a time and mix until combined followed by almond milk and vanilla extract.
Step 4: Further add almond flour, baking powder, and salt. Mix until well combined but do not overmix.
Step 5: Scoop the batter to the muffin pan until half filled. Place a tablespoon of Blueberry Jam in each muffin well, later cover the jam with remaining batter until 3/4 of muffin liner.
Step 6: Top each muffin batter with 2-3 fresh blueberries. Bake in a preheated oven for 20-25 minutes until it turns golden brown and when a toothpick inserted comes out clean, there would be some Blueberry Jam but that’s okay.
Step 7: Let it cool for 10 minutes and serve the muffins with milk or as it is for breakfast or snacks. Serve the muffins for about 2 – 3 days in an airtight container/ zip lock bag. Freeze for up to 3 months.
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