Huma's Keto Bluberry Cheese Muffins

There was a time when no matter how I hard I try, my baking would be a disaster though “I never quit” and now it has improved to such an extent that whatever I mix turns into a delicatessen bakery product … ! Seriously !! Guess what I’ve learnt overtime is “Measurement” is the most important ingredient in the art of baking 👩‍🍳 Baked Keto Bluberry Cheese Muffins - 4gms net carbs, gluten free, sugar free. Excellent for keto, paleo, anti inflammatory diets ✨💕😋 Guilt free indulgence on a yummy weekend night ..

Ingredients:-

- 3 cups almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar substitute - please use quantity as desired and taste it while adding if it’s less or more for you as different brands have different
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup ricotta cheese
- 1 1/2 cups fresh blueberries
- Optional: additional blueberries for topping


















Instructions:-
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the almond flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and sugar substitute until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the almond flour mixture to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix.
6. Gently fold in the fresh blueberries and ricotta cheese, being careful not to crush the blueberries.
7. Divide the batter evenly among the muffin cups, filling each about 2/3 to 3/4 full. If desired, you can add a few additional blueberries on top of each muffin for a burst of flavor and visual appeal.
8. Bake for approximately 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Remove the muffins from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
Once cooled, your delicious blueberry and ricotta cheese muffins are ready to be enjoyed! The addition of ricotta cheese adds a creamy and moist texture to the muffins.
Enjoy and lots of love from ❤️ 👩‍🍳