Blueberry Muffins

These sweet, fluffy, low-carb blueberry muffins are a better-for-you twist on a classic recipe. Quick and easy to prepare, they’re the perfect meal prep option for grab-and-go breakfasts and afternoon snacks the whole family will love! 

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What can I expect? 

Traditional blueberry muffins are made with white flour and granulated sugar, meaning they’re loaded with simple carbs that lead to a sugar rush and energy crash later. But you won’t find that with this recipe! 

Instead, we use almond flour to create the fluffy batter while adding fiber and healthy fats. Then, we swap granulated sugar with a sugar substitute. As a result, you get the soft texture and sweet flavor you love and none of the sugar you don’t. 

Plus, these muffins come together with minimal prep time and a quick cooking time, meaning you can be in and out of the kitchen in 30 minutes! Great to make in bulk and keep on hand, these healthy blueberry muffins are far better than store-bought options and are the perfect meal prep option for busy weeks. 

Are Low-Carb Blueberry Muffins Healthy? 

Let’s take a look at the main ingredients: 

• Blanched almond flour
• Sweetener
• Eggs
• Unsweetened almond milk
• Blueberries

Almond flour, eggs, almond milk, and blueberries are all nutritious food sources, made with natural ingredients. Use them to add protein, structure, flavor, and nutrients to a variety of recipes. 

Sugar is what makes food unhealthy. 

Most blueberry muffin recipes are made with sugar white flour (refined grains), which digest very similarly to sugar. 

In a single serving, you’re already up to 60g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Swap the flour with nutrient-rich almond flour, and use a sugar substitute. Then, this recipe becomes nourishment. The ingredients provide vitamins, minerals, healthy fats, and quality, whole-food energy. 

Enjoy these low-carb blueberry muffins knowing they support your well-being. Learn more about eating less sugar here.

Low-Carb Blueberry Muffins Tips

1. What is the texture of these muffins like?

Since almond flour is more dense than traditional flour, the muffins will have a moist, tender crumb with a slight nuttiness. They won’t be as fluffy as regular flour muffins but are deliciously soft and rich.

2. Can I replace almond flour with another flour in this recipe?

If you need a substitute for almond flour, coconut flour would be the closest low-carb alternative, but you’ll need to adjust the quantities (use much less coconut flour and more liquid/eggs). However, to keep the recipe almond flour-based, substitutions aren’t recommended.

3. Can I add other flavors or ingredients to the muffins?

Yes! You can add lemon zest, vanilla extract, or almond extract to enhance the flavor. You can also include sugar-free chocolate chips, chopped nuts, or seeds if desired.

4. How do I prevent the muffins from being too dense?

Make sure not to overmix the batter. Stir just until the ingredients are combined. Also, make sure your baking powder and baking soda are fresh, as this will help give the muffins some rise and a lighter texture.

5. Can I use frozen blueberries?

Yes, frozen blueberries can be used. Just make sure to gently fold them into the batter to avoid overmixing and color bleeding. You can also toss them in a bit of almond flour to help prevent them from sinking to the bottom.

6. How do I store these muffins?

Store these muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 2 months; thaw at room temperature or gently warm in the microwave.

7. What should I serve with blueberry muffins? 

These muffins can easily be enjoyed on their own as a breakfast or snack. Some people like to top them with butter or jelly. However, if you want to serve them as part of a complete meal, try pairing them with protein-rich options such as Starbucks egg bites copycat, air fryer egg frittata, or egg muffins. 

Blueberry Muffins (low carb)

Print Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Equipment

• Muffin Tin

Ingredients

• 2 1/2 cups Blanched Almond Flour
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Granulated Erythritol (or monk fruit sweetner)
• 3 Eggs, large
• 1/3 cup Unsweetened Almond Milk
• 1/3 cup Coconut Oil or Butter, melted
• 1 tsp Vanilla Extract
• 1 cup Blueberries, fresh or frozen
• 1 Lemon Zest (optional)

Instructions

• Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the muffin cups well.
• In a large mixing bowl, whisk together the almond flour, baking powder, salt, and erythritol.
• In a separate bowl, whisk the eggs, melted coconut oil (or butter), almond milk, and vanilla extract until fully combined.
• Slowly pour the wet ingredients into the dry ingredients, stirring until a thick batter forms. Do not over mix.
• Gently fold in the blueberries. If using frozen blueberries, you can coat them lightly with almond flour before adding to the batter to prevent them from sinking to the bottom.
• Divide the batter evenly among the 12 muffin cups.
• Bake for 20-25 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

See Tips above recipe card for FAQ and substitutions.

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/blueberry-muffins/

Servings: 12 muffins

Author: Neutral Eating