Low Carb Mini Blueberry Muffins
Indulge in the guilt-free delight of these Low Carb Mini Blueberry Muffins—perfectly portioned bites that are bursting with fresh, juicy blueberries and naturally sweetened with granulated erythritol. Made with a blend of almond and coconut flours, these muffins are a gluten-free and keto-friendly alternative to traditional baked goods while still delivering a moist and tender texture. Quick and easy to prepare, they’re ready in just 30 minutes and make a perfect on-the-go snack, breakfast companion, or sweet treat with your afternoon coffee. With the added richness of vanilla and melted butter, these muffins strike the perfect balance between wholesome and indulgent. Packed with flavor and low on carbs, they’re a must-try for anyone craving a healthier twist on a classic favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Granulated erythritol
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Unsalted butter, melted
- 0.75 cup Fresh blueberries
Instructions
Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease with cooking spray.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and granulated erythritol until well combined.
In a separate large bowl, beat the eggs until they are light and frothy. Add the unsweetened almond milk, vanilla extract, and melted unsalted butter. Mix this wet mixture until everything is well incorporated.
Gradually stir the dry mixture into the wet mixture, mixing until just combined. Be careful not to over-mix to ensure the muffins are tender.
Gently fold in the fresh blueberries, being cautious not to mash them.
Spoon the batter evenly into the prepared mini muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 13-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
1697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1362 mg | 59% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 20.1 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 630 mg | 48% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 549 mg | 12% | |
*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.
