Low Carb Blueberry Muffins Recipe

This Low Carb Blueberry Muffins Recipe is a moist and fluffy recipe, which is made with blanched almond flour and fresh blueberries. It’s a great grab-and-go breakfast, ready in about 35 minutes.

Low Carb Blueberry Muffins Recipe Ingredients

• 2 1/2 cups Wholesome Yum Blanched Almond Flour
• 1/2 cup Besti Monk Fruit Allulose Blend (or preferred keto sweetener)
• 1/2 tbsp Baking powder
• 1/4 tsp Sea salt (optional, but recommended)
• 1/3 cup Unsalted butter (melted; or coconut oil for dairy-free)
• 1/3 cup Unsweetened almond milk (at room temperature)
• 3 large Eggs (at room temperature)
• 1/2 tsp Vanilla extract
• 3/4 cup Blueberries

How To Make Low Carb Blueberry Muffins Recipe

1. Preheat and prep: Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
2. Mix dry ingredients: In a large bowl, stir together the almond flour, sweetener, baking powder, and sea salt until well combined and lump-free.
3. Add wet ingredients: Mix in the melted butter (or coconut oil), almond milk, eggs, and vanilla extract. Stir until the batter is smooth.
4. Fold in fruit: Gently fold in the blueberries with a spatula. Be careful not to crush them, or the batter will turn gray.
5. Bake: Distribute the batter evenly among the muffin cups. Bake for 20-25 minutes, until the tops are golden and an inserted toothpick comes out clean.
6. Cool: Let the muffins cool in the pan for at least 15 minutes before transferring them to a wire rack. Almond flour baked goods are fragile when hot and need time to set.

Recipe Tips

• Room Temperature Ingredients: It is crucial that your eggs and almond milk are at room temperature. If they are cold, they will solidify the melted butter instantly, resulting in a clumpy batter and uneven baking.
• Fresh vs. Frozen Blueberries: You can use either. If using frozen, do not thaw them first, or they will bleed into the batter. You may need to add 2-3 minutes to the baking time.
• Sweetener Choice: An Allulose-based sweetener (like Besti) is recommended because it keeps the muffins soft and moist like real sugar. Erythritol can sometimes have a cooling effect or recrystallize upon cooling.
• Almond Flour Type: Ensure you use “Superfine Blanched Almond Flour” and not almond meal. Almond meal contains skins and is coarser, which will make the muffins gritty and heavy.
• Storage: Because these are moist and lack preservatives, do not store them in a plastic bag on the counter for more than a day. They are best kept in the fridge.

What To Serve With Low Carb Blueberry Muffins Recipe

These muffins are perfect on their own, but can be paired with breakfast staples.

• A hot cup of Bulletproof coffee
• Scrambled eggs with cheese
• Bacon or sausage links
• A smear of almond butter or cream cheese

How To Store Low Carb Blueberry Muffins Recipe

• Refrigerate: Store completely cooled muffins in a container lined with a paper towel (to absorb moisture) in the refrigerator for up to 1 week.
• Reheat: Microwave for 15-20 seconds to make them warm and soft again.
• Freeze: Wrap individual muffins in plastic wrap and place them in a freezer bag. Freeze for up to 3 months. Thaw on the counter or in the microwave.

Low Carb Blueberry Muffins Recipe Nutrition Facts

• Calories: 230
• Total Fat: 19g
• Saturated Fat: 4g
• Cholesterol: 60mg
• Sodium: 180mg
• Total Carbohydrates: 8g
• Dietary Fiber: 4g
• Sugar: 2g
• Protein: 8g
• Net Carbs: 4g

Nutrition information is estimated per muffin (based on 10 muffins).

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