Blueberry muffins

I love to bake muffins because they are easy to make and the portions are already set. I can also put them in the freezer for some other time. By now you probably know I like to make things easy. Life is too complicated anyway; why should we complicate it some more? But not only that, it has been found that we eat very few fibres in our modern diet. So, here is a great opportunity to get a lot of those, because I decided to use flaxseeds and psyllium husk to give these muffins added value.

blueberry muffin

Recipe for Blueberry muffins

  • 1 cup of blueberries
  • 2 eggs
  • 3 tbsp of sweetener (stevia or erythritol) *or honey if you prefer
  • 1 cup of natural yoghurt
  • 1 cup of almond flour
  • 2 tsp of grounded flaxseeds
  • 2 tsp of psyllium husk
  • 2 tsp of baking soda
  • pinch of salt
  • vanilla (to taste)

Beat the egg yolks with vanilla and sweetener until fluffy. Separately beat whites into light and airy foam.

Add all the ingredients except blueberries and egg whites and mix them well. If there is not enough moisture, add some additional yoghurt. When everything is mixed, gently add snow whites and blueberries. Save a few to put on top when you have your batter already in the muffin cups.

Bake for about 20 – 25 minutes on 180 degrees Celsius.

  • No grains
    no grains
  • No sugar
    no sugar