-
Prep Time10 mins
-
Cook Time30 mins
-
Serving10
-
Ready In40 mins
Valentine’s Day Blueberry Poppy Seed Muffin – Low-carb, Gluten-free
Perhaps few know that Valentine’s Day originated as a Western Christian feast day honoring one or two early Christian martyrs named Saint Valentine and, through later folk traditions, has become a significant cultural, religious, and (nowadays mostly) commercial celebration of romance and romantic love in many regions of the world. Valentine’s Day is also called Saint Valentine’s Day or the Feast of Saint Valentine, is celebrated annually on February 14.
On this day, not only do lovers surprise each other with a love message or small gifts slowly in all parts of the world, but friends who are dear to each other can also be kind to each other. I brought you this Valentine’s Day Blueberry Poppy Seed Muffin – Low-carb, Gluten-free recipe with love.
A muffin is always a good idea! It’s done fast and there are plenty of variations! You can even dress it up in colored paper for Valentine’s Day.
This Valentine’s Day Blueberry Poppy Seed Muffin – Low-carb, Gluten-free is soft, airy, sweet, (although it doesn’t contain added sugar), poppy seeds, slightly lemon and very, very blueberry!
You can use blueberries fresh and frozen as well. Handle dried cranberries with caution because they are full of sugar “thanks” to the drying process. Use dried cranberries only if you are drying yourself, or you know for sure that the cranberries you buy do not contain added sugar.
Not only can blueberries be baked into the muffin dough, but served with Easy Keto Blueberry Sauce, it can be a real blueberry orgy. I just love it!
Easy Keto Blueberry Sauce
For a double blueberry feeling, also make this Easy Keto Blueberry Sauce!
Ingredients
Blueberry Poppy Seed Muffin – Low-carb, Gluten-free
Nutrition
1 muffin
- Daily Value*
-
Calories: 24612 %
-
Fat: 20 g12 %
-
Total Carbs: 11.3 g17.4 %
-
Fiber: 5 g20 %
-
Sugar: 2.9 g7 %
-
Net Carbs: 6.3 g16 %
-
Protein: 9.1 g12 %
-
Sodium: 52 mg2.3 %
-
Potassium: 271 mg7.8 %
Directions
Put the dry ingredients in a deep bowl and mix.
Beat the eggs in another deep bowl, add salt, sweetener and mix well.
Add the cream well and stir further.
Add the flour mixture (dry ingredients) to the egg mixture and mix well.
Grate the lemon zest and stir.
Add the blueberries and stir in it.
Put muffin paper capsules in the muffin baking tin. Tip 1: One teaspoon of rice helps keep the paper dry because it absorbs condensing moisture.
Fill the capsules with the muffin mass. This amount is enough for 10 full-size muffins. You can also split into 12, but then you get smaller muffins.
Bake on the middle shelf of the oven at 350 F / 180 C for 25-30 minutes. Tip 2: It is a good idea to put water in an aluminum plate on the bottom of the oven while baking, which will help the dough rise higher. Tip 3: Check with a needle test. When the dough no longer sticks to the meat needle (or toothpick), it is baked.
Leave a Review