I’ve tried a few muffins over the last few years….They were good, but always gritty and wet or eggy. As I play with lupin flour more and more, I am learning that it really enhances the texture of keto baked good. It also seems to make baked goods more solid, they don’t crumble and fall apart like other muffins and baked goods
Lupin Blueberry Muffins
- 3 tbsp cold butter
- 3 large eggs
- 1 container (5.3-ounces) Two Good Vanilla or YQ Plain Yogurt (optional, plain Greek yogurt)
- 1/2 tsp vanilla (I am heavy handed on this)
- 1/4 tsp salt
- 1 1/2 cups almond flour (Ultra fine)
- 1 cup lupin flour (Fine ground)
- 1/3 cup sweetener (add more if using plain Greek yogurt)
- 2 tsp baking powder
- 1/4 cup heavy cream or milk sub (+/- for consistency)
- 1/2 cup fresh blueberries
- Preheat the oven to 350 F and line a muffin pan with liners or use a silicone muffin pan.
- Cut cold butter into 12 equal chunks, place 1 chunk in each muffin cup
- Combine the yogurt, eggs, vanilla, and salt blend or mix until smooth.
- Add the flours, sweetener, cream and baking powder, and blend again until smooth.
- Add additional cream to thin if needed, 1 tbsp at a time. The batter should be pourable, like a thick pancake batter.
- Stir in the blueberries and divide between the prepared muffin cups (ice cream scoop works great), I like to top with a couple extra berries
- Bake 25 to 30 minutes, or until firm to the touch and a toothpick comes out clean.
- Allow to cool about 10 minutes before removing from pan.
- Swap out blueberries for other berries, chocolate chips or other add ins.