Blueberry Muffins

• Produce

  • 2 cups Blueberries, frozen

• Refrigerated

  • 8 Eggs

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1 1/2 tsp Baking powder
  • 1 cup Coconut flour
  • 1 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 3/4 cup Butter
  • 1 8 oz package Cream cheese

• Other

  • 2/3 cup Of gentle sweet

Found on mrscriddleskitchen.com

Description

Ingredients

• 1 cup of coconut flour (I scoop in bag and shake off excess, also mine is very fine coconut flour)
• 8 eggs room temp (yes, 8 eggs but it makes 24 muffins.)
• 2/3 cup of Gentle Sweet
• 1- 8 oz package of cream cheese (room temp)
• 3/4 cup of butter (room temp) (add more if needed)
• 1 tsp vanilla
• 1/2 tsp of almond extract (if you dont like this just take it out)
• 1 tsp salt
• 1.5 tsp baking powder
• 2 cups of frozen blueberries

Directions

• Put coconut flour, salt and baking powder into a big mixing bowl. Mix with a hand mixer the butter, cream cheese, sweetener and extracts. Add the coconut flour mixture to the wet ingredients. Mix well. Add the eggs to the batter and mix slowly until completely combined. Gently fold in with a spatula the blueberries. Spray a muffin tin with oil spray. Put an ice cream scoop of batter into each muffin cup. This makes enough for 24 muffins. Preheat oven to 350 degrees. Bake muffins for 25 to 30 minutes until the tops are golden brown. Take out of oven. Take the muffins out and place on a plate. Serve with salted butter.