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Export 7 ingredients for grocery delivery
Preheat the oven to 350°F. Lightly grease a 6-cup muffin pan or use a silicone muffin pan.
In a medium bowl, mix together the coconut flour, baking powder and Truvia.
Make a well in the center. Crack the eggs into the well and beat lightly.
Add sour cream and make a smooth batter.
Gently fold in blueberries.
Scoop the batter into the prepared muffin cups, filling each about 3/4 full.
Bake the muffins for about 20-25 minutes until the tops have browned. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.