Blueberry Muffins

We have officially added another bulk prep, freezer friendly treat to our list of favorites. If you have been following me for a while then you know I am all about the prep work. Medical Keto is hard enough, but having to make everything from scratch every day or every couple of days can make this diet feel impossible. The best advice I can give to other parents or caregivers is to find a handful of freezer friendly, bulk recipes your child enjoys and plan for 'bulk recipe days'. Stock up your freezer with foods your child loves to make your daily or bi-weekly meal prep less daunting. I highly recommend you try these blueberry muffins which are super easy to make and really quite tasty! If you're unfamiliar with KetoCal by Nutricia reach out to your Neurologist or Dietician to find out more!

Equipment:
Silicone Muffin Tray (preferred) or Metal Muffin Tin
Large Bowl

Ingredients for a Complete Meal:
*KetoCal 3:1 Blueberry Muffins (provided by the Keto Diet Calculator)
Choice of Fruit or Vegetable (both recipe variations listed at the bottom of this page)
Butter
*Additional KDC Recipe Ingredients and Instructions Listed Below

Using the ingredients for a complete meal listed above, calculate out your recipe in the KetoDietCalculator. I have listed William's recipe at the bottom of this post for reference.

Ingredients and Instructions for Ketocal 3:1 Blueberry Muffins:

10 g Baking Powder
120 g Butter
150 g Egg, Raw and Mixed Well
90 g Almond Flour
110 g Ketocal 3:1 Powder by Nutricia
130 g Shredded Coconut (dried and unsweetened)
100 g Fresh or Frozen Blueberries (unsweetened)
Non-Nutritive Sweetener (optional)

Preheat your oven to 350F. In a microwavable bowl or sauce pan melt your butter. In a large bowl add all your ingredients, expect your blueberries, and combine well. Then add your blueberries and gently fold them into your muffin batter.

Evenly divide the batter among the muffin cups being conscience that each muffin has a few blueberries in each scoop.

For a standard sized muffin tray cook for 30-35 minutes until golden brown and for mini muffins I usually cook them for about 20 mins. Allow them to cool and store your extras in the freezer.

Notes:
My preferred method is to use a silicone mini muffin tray (easier to remove) and melon scooper for portioning! It's the perfect tool for dividing the batter.

This batter will not spread or deflate during cooking so I try to leave them as is after I scooped them - they brown up beautifully and the peaks of the muffins get little crunchy bits - Yum!

Prepping the meal from here only takes a minute! Weigh out your muffin(s), butter and choice of fruit or vegetable and enjoy (choosing a side of vegetables will yield a larger sized meal). They are best warm with the butter spread on top or they can be sliced and grilled with the butter as well. Enjoy!

William's Meal Calculations:
KetoCal 3:1 Blueberry Muffins with Fruit
Ratio 2:75:1

43.6 g KetoCal 3:1 Blueberry Muffins
8.2 g 10% Fruit or 5.4 g 15% Fruit
1.1 g Butter

Want to swap out your fruit for vegetables? I've got you!
KetoCal 3:1 Blueberry Muffins with Vegetables
Ratio 2:75:1

44.1 g KetoCal 3:1 Blueberry Muffins
27 g Group A Vegetable or 13.5 g Group B Vegetable
2.3 g Butter