Low Carb Blueberry English Muffins
Indulge in the delightful blend of sweet and wholesome with these **Low Carb Blueberry English Muffins**, a keto-friendly twist on the classic breakfast favorite! Made with almond and coconut flour, these English muffins deliver a light, fluffy texture while keeping the carbs in check. Bursting with juicy blueberries and infused with the rich flavors of vanilla and buttery goodness, this recipe is perfect for anyone following a low carb or gluten-free lifestyle. With just 10 minutes of prep and a 20-minute bake time, these muffins are quick and easy to whip up, making them an ideal choice for busy mornings. Serve them warm or toasted with your favorite low carb toppings, like cream cheese, nut butter, or a dollop of sugar-free jam, for a comforting breakfast or snack that's as nutritious as it is delicious!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 4 large Eggs
- 0.5 cup Unsweetened almond milk
- 4 tablespoons Butter, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Blueberries
- 1 tablespoon Coconut oil, for greasing
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or grease a muffin tin with coconut oil.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Stir until thoroughly mixed.
In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until you have a smooth batter.
Gently fold in the blueberries, being careful not to crush them.
Divide the batter evenly between the prepared muffin tin cavities or place rounded scoops of batter onto the baking sheet, roughly shaping them into muffin forms.
Place in the oven and bake for about 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and let them cool for a few minutes before transferring to a wire rack to cool completely.
Serve warm or toasted with your favorite low carb toppings.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.0 g | 199% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 1641 mg | 71% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 14.1 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 647 mg | 50% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 436 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
