These tasted high carb!  They have that sort of fudgy consistency that is often in high-carb, sugary muffins.  It was the coconut oil and coconut milk that accomplished that, I believe.  Pretty awesome recipe!  I didn’t use much coconut oil either.  Remember with Blogger, if you click on the images, you will get a nice, gigantic image! :)  I forgot to use the gelatin (1 1/2 tsp) in this recipe, but the muffins turned out great anyway!

3/cup frozen blueberries (175 mL)
1 tbsp Gluten-Free Bake Mix 2, (15 mL)
2  cups Gluten-Free Bake Mix 2 (625 mL)
2 tsp baking powder (10 mL)
1/tsp salt (0.5 mL)
2 eggs
1/cup coconut milk (canned) (125 mL)
  (I used light as that was all I had - regular is fine too)
1/cup granulated sweetener, of choice (60 mL)
Liquid sweetener to equal 1/cup sugar (125 mL)
3 tbsp melted coconut oil (45 mL)
1 tsp vanilla extract (5 mL)
1/cup shredded coconut - can leave it out! (60 mL)

Preheat oven to 375°F (190°C).

Place blueberries over a colander and allow to thaw a bit (especially if the blueberries have been frozen a while and are covered in ice).  They will drain slightly … discard the liquid.  Be ready to stir the 1 tbsp (15 mL) Gluten-Free Bake Mix 2  into the berries shortly.

In medium bowl, combine Gluten-Free Bake Mix 2, baking powder and salt.

In food processor or bowl with mixer, process or mix eggs.  Add erythritol, coconut milk, liquid sweetener, coconut oil and vanilla extract; process.  Add the dry ingredients; process. Stir in the coconut. Combine the prepared blueberries and the bake mix.  Stir into the muffin batter.  Fill 10 muffin cups 3/full.  Bake about 20 minutes or until turning golden on the edges (will be golden brown underneath) and the muffin will no longer give much when poked lightly with a finger.

Yield:  10 muffins (with regular coconut milk, calories go up 10.0, carbs go down a titch to 6.4 g)
1 muffin
187.9 calories
5.2 g protein
14.9 g fat
0.8 g fiber
6.8 g net carbs