Ingredients
200 grams Keto Baker London Sweet Baking Mix
120 grams of butter, softened
2 large free-range eggs
2 tsp baking powder
125 grams blueberries, or equivalent in frozen blueberries
Method
- Cream the butter, then slowly add the eggs (one by one) and mix for two-three minutes. Add the Keto Baker London Sweet Baking Mix, baking powder and stir (or fold) to combine.
- Refrigerate for at least an hour, preferably overnight.
- Place a spoonful of muffin mixture into each muffin case, filling each to just over three quarters.
- Stud each muffin with about four to six (or more if you wish) blueberries.
- Bake in an oven set at 200C or 180C fan-assisted or Gas 6 for 20 minutes, or until golden on top.
- Serve warm with whipped cream or on their own.
Bon-appetite!
