Aunt Rocky’s Berry Explosion Muffins (LCHF)

Preheat oven to 350ºF. Put 10 silicone muffin cups on a baking sheet, and set aside. (Or use parchment muffin pan liners for best results.)

Whisk dry ingredients (coconut flour, salt, baking powder, erythritol, and oat fiber) in a medium mixing bowl until there are no lumps in the coconut flour. Set aside.

In a small mixing bowl, melt butter in the microwave (45 seconds or so). Add melted butter, eggs, and vanilla to dry ingredients and quickly whisk. The batter will be thick. Fold in frozen blueberries, holding back 3 or 4 blueberries back until you have the muffin cups filled.

Scoop approximately 1/4 cup batter into each muffin cup. Distribute reserved blueberries into any muffin cup that didn’t seem to get as many berries.

Bake 20 minutes, then check with toothpick. They will look damp on top due to the butter content. Remove from oven. Cool in baking cups for 10 minutes, then turn out of the cups onto a wire rack to cool completely.

Store covered at room temperature for up to 5 days, or in the refrigerator for up to 10 days. May be frozen; bring back to room temperature on counter top, not in microwave.

Tip: If you want a lemon-blueberry muffin, reduce vanilla to 1/2 teaspoon, add 1 or 1 1/2 teaspoons lemon juice or lemon extract.

Notes:
• Oat fiber is made from the hull of the oat plant, not the grain. It is 100% fiber. For that reason most ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest.• Nutrition information is based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, Allulose, and liquid Sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at: https://www.pinterest.com/auntrocky2/

Per Serving: Calories 148, Total Fat 12 g, Saturated Fat 7 g, Sodium 125 mg, Potassium 50 mg, Total Carbohydrate 6 g, Dietary Fiber 3 g, Net Carbs 3g, Sugars 1, Protein 4 g. MACROS: 79% fat, 12% protein, 9% net carbs.

© June 24, 2016 Roxana Lopez for Aunt Rocky’s.