Low-Sugar Blueberry Chocolate Chip Muffins
Ingredients
- 2 tablespoon fresh blueberries
- 1 tablespoon chocolate chips sugar-free or regular chocolate chips, depending on your dietary choices; cracked chocolate bar can also be used
- 2 large eggs
- 1.6 cups all-purpose flour 275g
- 0.5 cups sugar 100g
- 0.3 cups monk fruit sweetener 60g
- 1.5 teaspoon baking powder
- 0.5 cups butter room temperature
- 0.4 cups heavy cream 100g
Instructions
- Put butter, sugar, and sweetener into a large bowl and mix using a hand or stand mixer.
- Add eggs and mix well.
- In a separate bowl, combine the flour and baking powder (mix with a spoon).
- Sift ⅓ of the flour into the egg mixture and mix using a spatula. Don't overwork it - you only need to combine the ingredients.
- Add ⅓ of the heavy cream (or milk) and mix again using a spatula.
- Repeat Steps 4&5 two more times.
- Add blueberries and chocolate chips and mix lightly with a spatula to combine.
- Place a muffin paper cup into each muffin tin cavity. Fill each muffin cup with the dough (only fill ⅔ of the cup to leave room for rising).
- Bake for 20-25 mins at 355℉ (180℃).
- Decorate with fresh berries and/or whipped cream.
Notes
- If you're only using sugar (with no sugar alternatives), we suggest filling the tin cavities to only ⅔ because the muffins will rise more.
- It's important to follow the directions carefully to ensure your muffins are fluffy and rise well.
- Sifting the flour will ensure the dough is airy and the muffins rise well.
