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LOW CARB BLUEBERRY MUFFINS

Anyone can enjoy muffins health-fully now. I’m still amazed by the idea that we can take nuts, grind them up to a fine powder, and use it as a flour substitute. If you’ve never heard of this, I swear this is true. And it tastes amazing. Almonds have a lot of healthy fats so when used as a flour it yields a very moist muffin. So, no oils needed in this recipe. I’m sure this can be made using regular flour but I’m so not interested. These are super low carb, high protein, flavorful, diabetic friendly, and surprisingly filling.

Recently I discovered One Minute Muffins (OMM) which is basically a single serving of a muffin made in a coffee mug in the microwave; mostly prepared as a low-carb, high protein breakfast or dessert alternative. Sounds kinda weird but it’s incredible. I took the idea of a basic recipe, created my own version, and multiplied the ingredients for a half-dozen recipe to make in the oven to last through the week. They’re moist and they hold so well!

You can split this recipe in thirds and make just two muffins in ramekins. All you have to do is cook them in the microwave for about a minute to a minute and a half depending on your microwave. The amount of blueberries doesn’t have to be exact, it will if anything affect your cooking time, and you don’t have to spray the ramekins with cooking spray. All you’re looking for is a solid rise. Use a toothpick to poke down the center. If it comes out clean, they’re ready!

Print Recipe
LOW CARB BLUEBERRY MUFFINS
Servings
muffins
Ingredients
RECIPE FOR 2 MUFFINS
Servings
muffins
Ingredients
RECIPE FOR 2 MUFFINS
Instructions
INSTRUCTIONS
  1. Preheat the oven at 375 F degrees.
  2. In a large bowl add the almond flour, ground flax seed, sugar and brown sugar substitute, and baking powder. Whisk everything together. Then, add the melted unsalted butter, eggs, and vanilla extract into the dry mixture. Mix everything together.
  3. Spray 6 of the muffin reservoirs of a muffin tray with cooking spray and add the muffin batter about 3/4 of the way.
  4. Bake for about 15 minutes give or take. Edges should be golden, peaks stiff, and toothpick through the center should come out clean.
  5. Let them cool before removing. They're very moist, using a butter knife or spoon may help to scoop them out.
Recipe Notes

Feel free to use muffin liners instead of cooking spray.

BLUEBERRY THYME JAM

I know by the name of it, it might sound bizarre but it really isn’t. Thyme has a citrus, lemony note to it and goes great with fruits. I’ve made my own version replacing half of the sugar with agave syrup for a not-so overly sweet jam that can very well go with any breakfast. From toast to pancakes or crepes, even a classic peanut butter and jelly sandwich. You may want to try it with some soft cheeses like brie as well.

You can easily make some of the best jam at home with very little work by following this recipe and use it as a general guideline to make others as well. If you’ve never made jam before, you’ll realize how simple it is and want to get creative with it. Not only that but it’s always a plus when you can control the amount of sugar that goes in it. If you want to, you can always replace the agave syrup with real maple syrup (not Aunt Jemima!) for a more concentrated flavor.

Homemade goodies like this are such a timeless idea and an inexpensive gift to give friends and family all year round. It means most knowing that you made it yourself and can share your recipe along with it. I hope you enjoy this one as much as I do!

Print Recipe
BLUEBERRY THYME JAM
Servings
cups
Ingredients
Servings
cups
Ingredients
Instructions
  1. Place all ingredients into a small saucepan over medium heat. Mash everything up with a masher as much as possible unless you prefer more chunks of fruit. Let it come to a simmer, reduce heat to low allowing it to simmer for 30 – 45 minutes.
  2. Stir a few times throughout, scraping down the sides. When the consistency is thick, almost like pudding then remove from heat allowing it to cool for about 30 minutes.
  3. Store your jam in a mason jar and refrigerate for up to a month.
Recipe Notes

As long as you chop the thyme super fine it will disintegrate by the time it's done.