Breakfast

Low carb blueberry sour cream muffins is for Breakfast, Snack.

Low carb blueberry sour cream muffins takes 10 minutes to prepare.

Low carb blueberry sour cream muffins takes 25 minutes to cook.

Low carb blueberry sour cream muffins makes 12 servings.

The ingredients for Low carb blueberry sour cream muffins are:

4.0 serving Bob's Red Mill Almond Flour - per 1/4 Cup
0.25 cup erythritol sweetener
0.5 tsp baking soda
0.5 tsp Salt
1.0 cup Sour Cream
2.0 large Egg, fresh, whole, raw
2.0 tbsp Butter, salted
0.5 cup Blueberries, fresh

Here is how you make Low carb blueberry sour cream muffins:

Directions Preheat oven to 350F degrees. Place cupcake papers in individual muffin holes of regular sized 12 count muffin pan. (You'll? need two pans as this recipe makes 15 muffins.)Whisk together almond flour and other dry ingredients.In a separate bowl, lightly beat the eggs, and then mix in the sour cream and butter until smooth.Add the sour cream mixture to the almond flour mixture and stir until mixed well.Add blueberries and stir until evenly distributed.Spoon mixture into muffin cups, filling each cupcake paper about 1/2 full.Bake for about 20 minutes or until golden. Let cool, and serve with butter.Serving Size: Makes 12 muffinsNumber of Servings: 12.0Recipe submitted by SparkPeople user JESSG1113.

The nutritional information for Low carb blueberry sour cream muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 126.7

• Total Fat: 11.4 g
• Cholesterol: 44.6 mg
• Sodium: 132.9 mg
• Total Carbs: 3.7 g
• Dietary Fiber: 1.2 g
• Protein: 3.7 g

The dietary needs meet for Low carb blueberry sour cream muffins is Low Carb