This recipe is so good! The best one I have tried so far. The original recipe was for blueberry muffins, but the base works well for other flavors. I forgot I had this recipe until the other day when I was craving Costco muffins. They might not be as big, but the definitely satisfied my want for a good blueberry and chocolate, chocolate chip muffins. Also, I think the blueberry version would be really good with a streusel topping.
- 8oz cream cheese, softened at room temperature
- 3/4 cup butter, softened at room temperature
- 8 eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup Xylitol or Erythritol (or 2 TBS Pyure Stevia and Erythritol blend)
- 20 drops English Toffee Stevia
- 1 cup coconut flour
- 1 tsp baking soda
- 1-1 1/2 cups fresh blueberries
For half chocolate
- 2 TBS unsweetened cocoa powder
- 20 drops chocolate stevia*
- 1-1 1/2 cup dark chocolate chips (I like Lilly’s)
*(Can sweeten to taste with a granulated sweetener)
- Preheat oven to 350
- Cream together cream cheese and butter, add sweeteners and vanilla. Slowly beat in eggs one at a time.
- In a separate bowl whisk together coconut flour and baking soda.
- Combine the wet and dry until everything is incorporated
- Add blueberries, or, divide the batter in half.
- Add blueberries to one half and the cocoa powder, extra sweetener and chocolate chips to the other half.
- Bake in a medium muffin tin (well greased or with paper liners) for 25-30 minutes or until a toothpick comes out clean.
Store in the refrigerator or freeze.