Candice’s Low Carb Browned Butter Blueberry Muffins



I just love browned butter and love it even more in something sweet! Browning the butter gives it this really yummy nutty flavor.

I used to make some browned butter blueberry cakes years ago(full carb that is) and loved loved loved them! These definitely don't have the same texture or flavor being low carb, but I have to say they are still are super good! You do taste the slight coconut flavor from the flour but it mixes well with the browned butter.

I preferred eating these cold out of the fridge over straight out of the oven and hot right after baking. When they were warm they had the kinda egg texture you get sometimes with coconut flour. Way less noticeable when cold.

Hope you enjoy!


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Ingredients:

12 muffins:
3.5 oz (7 Tablespoons) unsalted butter
1/3 cup half and half*
4 large egg
1 1/2 teaspoon vanilla extract
1/2 cup coconut flour
1/2 cup splenda
1/4 cup xylitol
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh or frozen(defrosted, and patted dry) blueberries

6 muffins:
1.75 oz (3.5 Tablespoons) unsalted butter
2 Tablespoons + 1.5 teaspoons half and half*
2 large egg
3/4 teaspoon vanilla extract
1/4 cup coconut flour
1/4 cup splenda
2 Tablespoons xylitol
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup fresh or frozen(defrosted, and patted dry) blueberries

Instructions:
Preheat oven to 375F
Line muffin pan with paper liners(or spray with nonstick cooking spray if you don’t want to use liners)
In a small sauce pan heat butter. Keep a very close on eye the butter and cook until you start to see the butter brown. Again keep a close eye on and don’t over heat! Remove from heat when you see it started to get a little brown, and let slightly cool.

In small bowl sift together coconut flour, baking powder and salt. Set aside.

In a large bowl whisk half and half*, eggs, splenda, xylitol and vanilla. Mix in melted browned butter. Add flour mixture. Lastly fold in blueberries.
Divide batter equally between muffin cups.

Bake at 375F for 20-25 minutes or until done.

*In maintenance now I watch my calories a little more. If you don’t watch you can use heavy whipping cream in place of the half and half.

Nutritional information for 1 muffin:

Energy 140 kcal
Carbohydrate, Total 11.14 g
Sugars, total 2.18 g
Fiber, total dietary 2.54 g
Sugar alcohol 4.03 g
Protein 3.44 g
Total lipid (fat) 9.59 g

NET CARBS: 4.57 g