Soft and Tender Mini Blueberry Muffins (GF and Low Carb)
Try this Soft and Tender Mini Blueberry Muffins recipe, or contribute your own.
Try this Soft and Tender Mini Blueberry Muffins recipe, or contribute your own.
- Carbohydrate 3.57770634044175 g
- Cholesterol 22.7769097177865 mg
- Fat 7.3737724598686 g
- Fiber 1.47627392806304 g
- Protein 2.43007236517285 g
- Saturated Fat 4.20562015583225 g
- Serving Size 1 1 Serving (32g)
- Sodium 32.6346858941851 mg
- Sugar 2.10143241237871 g
- Trans Fat 0.513660868277991 g
- Calories 87 calories
Step-by-step
- Heat oven to 375 and spritz your mini muffin pan with non-stick cooking oil
- Whisk together the dry ingredients so everything is evenly combined.
- Add to the dry ingredients the egg whites and whole egg, vanilla, and melted butter.
- Mix well and let stand for a few minutes to allow the batter to absorb the moisture.
- Fold in the blueberries and portion into the prepared muffin tin.
- Bake for 12-15 minutes keeping a close watch. If you'd like, sprinkle with sugar mid-baking.
- Once they are golden brown, remove from the oven and cool before eating. Or not.
Distinctions from Traditional Batters
Standard blueberry muffins rely on high-protein wheat flour for structural integrity. This iteration swaps out traditional grains for almond and coconut flours. Coconut flour absorbs significantly more liquid than wheat flour, requiring extra egg whites to prevent dryness. Xanthan gum steps in to provide the elasticity normally created by gluten.
Mastering the Resting Phase
Allowing the mixed batter to rest for several minutes is the critical factor determining success or failure. Coconut flour hydrates slowly. Skipping this pause results in a gritty texture and crumbly structure. Whisk the dry components thoroughly before introducing moisture to distribute the baking powder and xanthan gum evenly.
Storage and Second-Day Handling
Almond flour baked goods trap moisture differently than wheat pastries. Store these muffins in an airtight container lined with a paper towel at room temperature for up to two days. Refrigeration extends their shelf life to five days, though cold temperatures firm the fats. Reheat chilled muffins in a 350-degree oven for three minutes to restore their original tender crumb.
