LOW-CARB BLUEBERRY MUFFINS
These quick and easy Low Carb Blueberry Muffins are tender and bursting with blueberry goodness. These sugar-free muffins are made with almond flour so they are perfect for keto, low-carb, gluten-free, Atkins, grain-free, and Paleo diets.
Provided by Annissa Slusher
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining with muffin papers or greasing with coconut oil.
- In a medium bowl, whisk together almond flour, salt, baking powder, and granulated sweetener until completely combined.
- Whisk in the avocado oil. Mixture will appear mealy.
- In a separate bowl, whisk together eggs, almond milk, and vanilla extract.
- Pour egg mixture into the dry ingredients and stir together.
- Stir in blueberries.
- Spoon batter into the prepared muffin pan, filling each cavity 2/3 to 3/4 of the way full.
- Bake for 25-30 minutes or until the tops spring back when lightly touched.
Nutrition Facts : ServingSize 1 muffin, Calories 204 kcal, Carbohydrate 6 g, Protein 7 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 141 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 5 g
LOW CARB KETO BLUEBERRY MUFFINS WITH ALMOND FLOUR
Steps:
- 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.)
- In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
- Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
- Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.
Nutrition Facts : Calories 217 kcal, Carbohydrate 6 g, Protein 7 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 53 mg, Sodium 31 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 1.4 g, ServingSize 1 serving
ALMOND FLOUR BLUEBERRY MUFFINS BEST EVER
I got this recipe off the internet. These are truly the best almond flour muffins ever. My granddaughter was just diagnosed with Celiac Disease and I have been looking for a great gluten free muffin and I finally hit the mark with this recipe.
Provided by Lighthouse Rita
Categories Breakfast
Time 33m
Yield 24 mini muffins, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 350 degrees.
- Mix dry ingredients.
- Mix liquid ingredients in separate bowl.
- Add liquid ingredients to dry ingredients and gently mix.
- Gently fold in blueberries.
- Put into prepared muffin cups.
- If making mini muffins cook for 15 minute or when toothpick comes out clean.
- If making big muffins cook for 20-23 minute or when toothpick comes out clean.
- Cool for 5 minutes and enjoy. Yum!
Nutrition Facts : Calories 96.8, Fat 5.1, SaturatedFat 0.7, Cholesterol 37.2, Sodium 135.7, Carbohydrate 11.9, Fiber 0.3, Sugar 11.3, Protein 1.4
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LOW-CARB BLUEBERRY MUFFINS RECIPE | EATINGWELL
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Reviews 14Category Healthy Blueberry Muffin RecipesRatings 14Calories 204 per serving
- Sift almond flour, coconut flour, baking powder, baking soda and salt together in a large bowl. Add blueberries and toss to coat. Whisk eggs, milk, brown sugar, oil and vanilla in a medium bowl. Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about 1/4 cup batter per cup).
- Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.
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