Blueberry Muffins

(Recipe adapted from Emma Williams’ recipe collection from Matthews Friends)

21g            Cream, 36%
15g            Blueberries, fresh
23g            Egg (raw, mixed well)
23g            KetoCal® 4:1 powder – Nutricia North America
21g            Almond flour (whole ground blanched almonds)*
26g            Butter

22g            Cream, 36%
20g            Blueberries, fresh
22g            Egg (raw, mixed well
27g            KetoCal® 3:1 powder – Nutricia North America
15g            Almond flour (whole ground blanched almonds)*
27g            Butter

Instructions:

• Weigh all ingredients into small separate containers.
• Mix together the dry ingredients; KetoCal® powder and almond flour.
• Melt the butter. Allow to cool for approximately 1 minute.
• Mix egg and cream into melted butter until well blended.
• Stir mixture into dry ingredients.
• If desired, stir in several drops of liquid sweetener**.
• Spoon mixture into foil muffin cups in a muffin tin.
• Bake at 325°F for 20 minutes.
• Refrigerate in a sealed bag for up to 2 days. Muffin may be frozen.

*Almond flour is the same as almond meal; whole ground blanched almonds.
**Liquid sweeteners such as Sweet 10®, Sweet’n Low®, or Stevia®.