Low Carb Mini Blueberry Muffins
Bite-sized and bursting with flavor, these Low Carb Mini Blueberry Muffins are the perfect guilt-free treat for breakfast, snacking, or dessert. Made with a blend of almond and coconut flours, these gluten-free muffins are naturally low in carbs and rich in nutrients, making them ideal for keto or paleo diets. Sweetened with granulated erythritol, they offer just the right amount of sweetness without any added sugar. Fresh blueberries add a juicy pop of flavor in every bite, while the light and fluffy texture is achieved with simple ingredients like eggs, almond milk, and melted butter. With a quick prep time of 15 minutes and a total bake time of just 15 minutes, these mini muffins are an easy and wholesome addition to any low-carb lifestyle. Perfectly portioned for grab-and-go convenience, they’re as practical as they are delicious!
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Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Granulated erythritol
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Unsalted butter, melted
- 0.75 cup Fresh blueberries
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease with cooking spray.
Step 2
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and granulated erythritol until well combined.
Step 3
In a separate large bowl, beat the eggs until they are light and frothy. Add the unsweetened almond milk, vanilla extract, and melted unsalted butter. Mix this wet mixture until everything is well incorporated.
Step 4
Gradually stir the dry mixture into the wet mixture, mixing until just combined. Be careful not to over-mix to ensure the muffins are tender.
Step 5
Gently fold in the fresh blueberries, being cautious not to mash them.
Step 6
Spoon the batter evenly into the prepared mini muffin cups, filling each about two-thirds full.
Step 7
Bake in the preheated oven for 13-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
| Serving size | (728.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1697.0 |
| Total Fat 140.7g | 0% |
| Saturated Fat 44.6g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 687.2mg | 0% |
| Sodium 1362.5mg | 0% |
| Total Carbohydrate 170.2g | 0% |
| Dietary Fiber 30.4g | 0% |
| Total Sugars 20.1g | |
| Protein 57.5g | 0% |
| Vitamin D 166.9IU | 0% |
| Calcium 629.9mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 548.7mg | 0% |
Source of Calories