Low Carb Gluten-Free Blueberry Muffins
Indulge in the perfect blend of sweetness and simplicity with these Low Carb Gluten-Free Blueberry Muffins! Made with nutrient-rich almond flour and naturally sweetened with erythritol, these muffins are a guilt-free treat that fits seamlessly into low-carb and keto-friendly diets. Bursting with juicy fresh blueberries and a hint of bright lemon zest, each bite delivers a satisfying mix of flavors without the gluten or sugar. These easy-to-make muffins come together in just 15 minutes of prep time and bake to golden perfection in 25 minutes, making them an ideal grab-and-go breakfast, snack, or dessert option. Moist, tender, and made with wholesome ingredients like coconut oil and almond milk, these muffins are a deliciously healthy way to satisfy your sweet tooth. Perfect for meal prep or entertaining, they’re sure to become a household favorite!
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Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- 0.5 cup granulated erythritol or preferred low-carb sweetener
- 0.25 teaspoon salt
- 3 pieces large eggs
- 0.5 cup unsweetened almond milk
- 0.25 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 teaspoon lemon zest
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly coat with non-stick spray.
Step 2
In a large mixing bowl, combine the almond flour, baking powder, erythritol, and salt. Whisk them together to ensure even distribution.
Step 3
In another bowl, beat the eggs until they are light and frothy. Add the almond milk, melted coconut oil, and vanilla extract to the eggs, whisking thoroughly.
Step 4
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix together until just combined and no dry spots remain.
Step 5
Fold the blueberries and lemon zest into the batter, being careful not to overmix to prevent the blueberries from smashing.
Step 6
Divide the batter evenly among the 12 muffin cups. The batter should fill each cup about three-quarters full.
Step 7
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
Step 8
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Step 9
Enjoy your low carb, gluten-free blueberry muffins warm or store them in an airtight container for up to three days.
Nutrition Facts
| Serving size | (806.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1941.3 |
| Total Fat 172.2g | 0% |
| Saturated Fat 62.3g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 558mg | 0% |
| Sodium 1772.5mg | 0% |
| Total Carbohydrate 189.5g | 0% |
| Dietary Fiber 24.7g | 0% |
| Total Sugars 22.4g | |
| Protein 60.9g | 0% |
| Vitamin D 163.9IU | 0% |
| Calcium 721.1mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 379.0mg | 0% |
Source of Calories