Keto blueberry muffins

Original recipe: https://bakeitketo.com/keto-blueberry-muffins/

INGREDIENTS

For The Muffins

• 3/4 Cup Coconut Flour (Bob's Red Mill)
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 tsp Cinnamon
• 6 Large Eggs
• 1/2 Cup Allulose (sub 1/3 cup monk fruit)
• 1/4 Cup Half and Half
• 1 Tbsp Vanilla Extract
• 6 Tbsp Butter, melted
• 3/4 Cup Wild Blueberries (can use frozen – see notes)

For The Streusel (Optional)

• 4 Tbsp Butter, melted (1/2 stick)
• 1/4 Cup Brown Swerve
• 2 Tbsp Allulose (1 T + 1t monk fruit)
• 1/4 Cup Coconut Flour

INSTRUCTIONS

To Make The Muffin Batter

• Prepare a 12 cup muffin pan by lining it with parchment paper liners (CLICK HERE for the ONLY liners that are reliably nonstick for low carb muffins and other baked goods).
• In a small bowl, combine the coconut flour, baking powder, salt, and cinnamon (sifting the coconut flour into the bowl if yours is clumpy).
• In a medium bowl, whisk together the eggs and allulose until combined (sift the allulose into the bowl if yours is clumpy). Whisk in the half and half, vanilla extract, and melted butter.
• Add the dry ingredients to the egg mixture and whisk to combine.
• Fold the blueberries into the muffin batter with a rubber spatula.
• Evenly scoop the batter into the prepared muffin pan (CLICK HERE for the inexpensive portion scoops I use to make this easier). Set aside while you make the optional streusel.

To Make The Streusel Topping (Optional)

• To a small bowl, add the melted butter, brown swerve, allulose, and coconut flour and mix together with a fork until combined.
• Using your fingers, sprinkle bits of the streusel evenly over the muffin batter in the pan.

To Bake The Muffins

• Bake the muffins at 350 degrees F for 20 minutes (rotating the pan at the 10-minute mark), or until done.

If using frozen wild blueberries: The frozen blueberries will make your batter cold, and you will likely need to increase your baking time by 5-7 minutes or more.