Low Carb Sourdough Blueberry Muffins
Indulge in the perfect blend of tangy sourdough and juicy blueberries with these Low Carb Sourdough Blueberry Muffins, a guilt-free treat that's as nutritious as it is delicious. Made with almond and coconut flour, these gluten-free muffins are naturally low-carb, making them ideal for keto lifestyles or anyone looking to reduce their sugar intake. The use of unfed sourdough starter discard not only minimizes food waste but also adds a subtle hint of tanginess to complement the sweetness of the fresh, bursting blueberries. With just 10 minutes of prep time and 25 minutes in the oven, these fluffy, golden muffins are easy to whip up and perfect for breakfast, a snack, or dessert. Packed with flavor and wholesome ingredients, they’re a delightful way to satisfy your sweet tooth without compromising on health or taste!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Granulated erythritol (or preferred low-carb sweetener)
- 0.5 cup Sourdough starter discard (unfed, low-carb friendly)
- 3 large Eggs
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil (melted)
- 1 cup Fresh or frozen blueberries
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with muffin liners or lightly grease it with non-stick spray.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and granulated erythritol. Set aside.
In a large mixing bowl, combine the sourdough starter discard, eggs, unsweetened almond milk, vanilla extract, and melted coconut oil. Mix well until smooth and fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until a thick batter forms.
Gently fold in the blueberries, being careful not to overmix and break them apart.
Evenly distribute the batter into the prepared muffin tin, filling each liner about 3/4 full.
Bake in the preheated oven for 22–25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Enjoy these low-carb sourdough blueberry muffins as a snack, breakfast, or dessert!
Nutrition Facts
Calories |
2125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.5 g | 222% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1899 mg | 83% | |
| Total Carbohydrate | 218.2 g | 79% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 24.5 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 626 mg | 48% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 506 mg | 11% | |
*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.
