Low Carb Gluten-Free Blueberry Muffins
Indulge guilt-free with these Low Carb Gluten-Free Blueberry Muffins, a delightful and wholesome treat that’s perfect for breakfast or snacking. Made with almond flour and naturally sweetened with erythritol, these muffins boast a tender crumb while being gluten-free and keto-friendly. Juicy bursts of fresh blueberries and a hint of zesty lemon elevate the flavor profile, ensuring each bite is as vibrant as it is satisfying. With just 15 minutes of prep time, this easy recipe is ideal for those looking to enjoy bakery-quality muffins without the sugar or carbs. Whether you serve them alongside your morning coffee or savor them as an afternoon pick-me-up, these muffins deliver on taste while catering to dietary needs.
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- 0.5 cup granulated erythritol or preferred low-carb sweetener
- 0.25 teaspoon salt
- 3 pieces large eggs
- 0.5 cup unsweetened almond milk
- 0.25 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly coat with non-stick spray.
In a large mixing bowl, combine the almond flour, baking powder, erythritol, and salt. Whisk them together to ensure even distribution.
In another bowl, beat the eggs until they are light and frothy. Add the almond milk, melted coconut oil, and vanilla extract to the eggs, whisking thoroughly.
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix together until just combined and no dry spots remain.
Fold the blueberries and lemon zest into the batter, being careful not to overmix to prevent the blueberries from smashing.
Divide the batter evenly among the 12 muffin cups. The batter should fill each cup about three-quarters full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Enjoy your low carb, gluten-free blueberry muffins warm or store them in an airtight container for up to three days.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1772 mg | 77% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 22.4 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 721 mg | 55% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 379 mg | 8% | |
*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.
