Low Carb Classic Blueberry Muffins
Indulge in the delightful flavors of these **Low Carb Classic Blueberry Muffins**, a guilt-free twist on a breakfast favorite! Made with a blend of almond and coconut flours, these muffins are not only gluten-free but also perfect for those following a low-carb or keto lifestyle. Sweetened with erythritol or your preferred low-carb sweetener, they deliver just the right amount of sweetness without any added sugar. The recipe features a moist, tender crumb that's beautifully complemented by bursts of juicy fresh blueberries in every bite. With just 15 minutes of prep time and 25 minutes in the oven, these muffins are quick, easy, and ideal for a healthy breakfast or grab-and-go snack. Serve warm or at room temperature for a naturally delicious treat that’s as satisfying as it is nourishing! Perfect for low-carb, keto, and gluten-free enthusiasts alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cups coconut flour
- 0.5 cups erythritol or preferred low-carb sweetener
- 1 tablespoon baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted
- 4 large eggs
- 0.5 cups unsweetened almond milk
- 2 teaspoons vanilla extract
- 1 cups fresh blueberries
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
In another bowl, combine melted butter, eggs, almond milk, and vanilla extract. Stir until well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the blueberries, being careful not to over-mix.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.5 g | 279% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 2651 mg | 115% | |
| Total Carbohydrate | 209.2 g | 76% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 26.3 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 776 mg | 60% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 668 mg | 14% | |
*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.
