Are you craving a delicious treat that won’t derail your low-carb lifestyle? Look no further! These Low Carb Almond Flour Blueberry Muffins are not only a guilt-free indulgence but also incredibly easy to make. With a perfect blend of almond flour and fresh blueberries, each bite is bursting with flavor while keeping your carb count in check. Whether you're enjoying them for breakfast, a snack, or a delightful dessert, these muffins are sure to satisfy your sweet tooth without the sugar rush. Get ready to impress your family and friends with this simple yet scrumptious recipe that will have them begging for more!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Low Carb
Serves: 12 muffins
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol or sweetener of choice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with coconut oil to prevent sticking.
- In a large mixing bowl, combine 2 cups of almond flour, 1/2 cup of erythritol (or your preferred sweetener), 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well mixed.
- In a separate bowl, crack 3 large eggs and beat them lightly. Add 1/4 cup of melted coconut oil and 1 teaspoon of vanilla extract to the eggs. Mix until the wet ingredients are well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in 1 cup of fresh blueberries into the batter, ensuring they are evenly distributed without crushing them.
- Using a spoon or a scoop, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious low carb almond flour blueberry muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Tips
- Choose the Right Sweetener: If you're not a fan of erythritol, feel free to substitute it with your favorite low-carb sweetener. Just keep in mind that some sweeteners may be sweeter than others, so adjust the quantity accordingly.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Fresh vs. Frozen Blueberries: While fresh blueberries are ideal, frozen blueberries can also work. If using frozen, do not thaw them beforehand to prevent the batter from turning blue.
- Check for Doneness: Ovens can vary, so keep an eye on your muffins as they bake. A toothpick inserted into the center should come out clean when they’re done.
- Experiment with Flavors: Feel free to add a pinch of cinnamon or a splash of lemon zest to the batter for an extra flavor boost. You can also swap blueberries for other low-carb fruits like raspberries or chopped nuts for variety.
- Storing Leftovers: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days or refrigerate them for longer shelf life. Reheat them slightly in the microwave for a warm treat!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 6g
Protein: 6g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 55mg
