Berry Muffins

Click to enlarge
Click to enlarge

I’m still on my journey to that versatile, “perfect” basic muffin batter recipe.  This experiment along the way came out pretty good and thought I’d share.   I used blueberries, but you could use strawberries or raspberries just as easily.  Nutritional stats below are for the blueberry version.  Not OK for Induction.


1 c. almond flour

½ c. golden flaxmeal

½ c. unflavored, unsweetened whey protein

1 tsp.  baking powder

½ c. Splenda, granular + 10 drops liquid Stevia

Pinch salt

¾ c. blueberries (or other berries of your choosing)

1½ tsp. vanilla extract

2 eggs, beaten

4 T. melted butter (or coconut oil if you prefer, but will effect flavor)

3 oz. cream cheese

¼ c. cream

¼ c. water


Preheat oven to 350º.  Soften butter and cream cheese in microwavable bowl 1 minute on defrost.  Stir in the Splenda, stevia and vanilla.  Add eggs, beating well.  Stir in cream and water.  Measure and mix dry ingredients in another bowl.  When well blended, add to liquid ingredients and stir gently to blend.  Fold in berries, trying not to overwork batter.  Using 1/4 or 1/3 c. measuring cup to scoop with, fill 12 paper-lined muffin cups 3/4 full (these don’t rise much).  Bake 25-30 (ovens vary) minutes at 350º until done.  Serve warm.

NUTRITIONAL INFO: Makes 12 muffins, each contains:

180 calories

14.9 g  fat

6.29 g  carbs

2.52 g  fiber


8.04 g  protein

90 mg. sodium


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