These Blueberry Low Carb Muffins are bursting with fresh blueberries and are made without sugar or grains. They are packed with protein and healthy fats, making them a great snack or breakfast option. Enjoy these delicious muffins guilt-free and without the added sugar.
We use the low-carb muffin base recipe as our starting point for these low-carb blueberry muffins.
Why you’ll love this low carb blueberry muffins recipe
- Easy to make
- Moist and tender texture
- Ready in 30 minutes
- The blueberries make it less ‘boring’ than plain vanilla muffins
Recipe Ingredients
You can find the exact quantities in the recipe card at the bottom of this post.
- Almond flour: buy almond flour with a fine texture
- Erythritol sugar replacer: get an erythritol-based sugar replacer that has a 1-to-1 conversion rate with sugar. This means that 100g of erythritol sugar replaces 100g of sugar. The one I use has a bit of stevia added to reach this ratio.
- Baking powder: this will make your batter rise while baking
- Sea salt
- Coconut oil: to make the recipe lactose-free and paleo.
- Unsweetened almond milk
- Eggs
- Vanilla extract
- Blueberries: it’s recommended to use frozen blueberries, but you can also use fresh ones
How to make low carb blueberry muffins – step by step
These blueberry muffins are very easy to make. I use a food processor to make these, but you can also use a mixer or a hand mixer.
First, place all the dry ingredients (except the blueberries) in a bowl and mix them. With a food processor you can do this in the food processor bowl. With a mixer, I would mix them with a spoon by hand.
Melt the coconut oil. I always do this in the microwave; for 1 minute at 650W.
Add in all the wet ingredients and mix until the batter has a smooth texture.
Carefully mix the blueberries with the batter, use a spoon for this. Put the batter in muffin papers in a muffin baking tin and bake at 360°F (180°C) for 25 minutes.
Recipe Tips & Tricks
- Use frozen blueberries
Storage
You can store them for up to 4 days in an airtight container. Cover the muffins with a paper tower and also place a paper towel between each layer of muffins.
Additions & Substitutions
This low carb blueberry muffins recipe contains multiple ingredients that could be substituted:
- Sweetener: you can also use normal sugar or coconut sugar
- Coconut oil: you can also use normal butter
- Unsweetened almond milk: replace with any other milk
Other muffins that you will love
12
servings5
minutes25
minutes30
minutesKeep the screen of your device on
Ingredients
- Dry Ingredients
250 g 2 1/4 cup almond flour
90 g 1/2 cup erythritol sugar replacer
1,5 teaspoon 1,5 teaspoon baking powder
1/4 teaspoon 1/4 teaspoon sea salt
300 g 2/3 lb blueberries
- Wet Ingredients
1/2 cup 1/2 cup almond milk
3 3 eggs
1 teaspoon 1 teaspoon vanilla extract
1/3 cup 1/3 cup coconut oil
Directions
- Pre-heat the oven to 360°F (180°C)
- Put all the dry ingredients (except the blueberries) in a bowl and mix together
- Melt the coconut oil in the microwave for 1 minute at 650W
- Add all the wet ingredients and mix until it forms a uniform batter
- With a spoon, carefully mix the blueberries in the batter
- Distribute the batter among 12 cupcake cups and bake for 25 minutes