Blueberry Muffins

BLUEBERRY MUFFINS HAVE the soft natural sweetness that will taste great on the taste buds. 

Time: 40 minutes - Calories: 175  - Fat:  6g -  Protein: 3g -  Net carbs: 2g 


  •  1/3 cup of coconut flour
  •  1/3 cup of fresh blueberries 
  • 1/3 cup of unsweetened almond milk
  •  ¼ tsp. of baking soda 
  • 1/8 tsp. of sea salt
  •  1 cup of water 
  • 1 tsp. of vanilla extract 
  • 1 tsp. of baking powder
  • 1½ tbsp. of melted butter
  •  1½ tbsp. of golden flaxseed meal
  •  2 large free-range eggs, beaten
  •  4½ tbsp. of erythritol            
Method :

1.Get a large bowl and add the coconut flour flaxseed, baking powder, sweetener, baking soda and salt to it. Stir very well to mix. 

2.Get another bowl and add almond milk, butter, eggs, and vanilla. Stir properly before adding the dry ingredients. 

3.Mix properly, add the blueberries, and keep stirring. 

4.Get the Instant Pot and pour water into it then place the trivet inside. 

5.Take 6 molds of silicone cupcake and divide the mixture between each of them. 

6.Place each of the cupcake molds on the trivet and use a sheet of foil to cover them. 

7.Secure with the lid, set on manual, and cook for 20 minutes on high pressure. 

8.Naturally, release the pressure for 10 minutes, then quick release the remaining pressure. 

9.Take off the lid and remove the cakes. 


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