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Ingredients
- 1 / 2 cup grass fed butter at room temp
- 1 cup powered stevia from Sugar In The Raw
- 2 large pasture eggs
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1 / 4 teaspoon kosher or sea salt
- 2 cups all-purpose gluten free flour of your choice
- 1 / 2 cup almond milk plus about 2 Tablespoons more because I wanted my dough a little more moist.
- 2 1 / 2 cups frozen blueberries mix a TB of flour into the blueberries before mixing into the batter
Ingredients
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Instructions
- Heat Oven to 375
- Grease muffin tin or use cooking spray
- In a batter bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
- Add eggs one at a time, beating after each one
- Beat in vanilla, baking powder and salt
- With a spoon, fold in half flour then half milk into batter, repeat
- Fold in blueberries
- Spoon into muffin cups and sprinkle some powdered stevia on top each muffin.
- Bake 15 to 20 minutes
- Top with fresh berries of your choice, homemade whipped cream and toasted pistachios!
Recipe Notes
Enjoy!
Sue Seward
Health & Certified Fitness Coach
PRFitness - Spicewood Texas
Gluten Free Lady
Gluten Free Lady www.glutenfreelady.com
