Low Carb Sourdough Blueberry Muffins

Indulge in the perfect fusion of tangy sourdough and juicy blueberries with these Low Carb Sourdough Blueberry Muffins! Crafted with almond and coconut flours, these muffins are a grain-free, keto-friendly take on a classic favorite. The addition of sourdough starter discard not only reduces waste but also infuses a unique, slightly tangy depth of flavor into each bite. Sweetened with erythritol and packed with fresh or frozen blueberries, these muffins strike a delightful balance between wholesome and indulgent. Moist, fluffy, and ready in just 35 minutes, they make an ideal breakfast or snack for those watching their carbs without sacrificing taste. Bake up a batch today and experience the magic of sourdough and blueberries in one deliciously low-carb package!

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Granulated erythritol (or preferred low-carb sweetener)
• 0.5 cup Sourdough starter discard (unfed, low-carb friendly)
• 3 large Eggs
• 0.25 cup Unsweetened almond milk
• 1 teaspoon Vanilla extract
• 0.25 cup Coconut oil (melted)
• 1 cup Fresh or frozen blueberries

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with muffin liners or lightly grease it with non-stick spray.

Step 2

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and granulated erythritol. Set aside.

Step 3

In a large mixing bowl, combine the sourdough starter discard, eggs, unsweetened almond milk, vanilla extract, and melted coconut oil. Mix well until smooth and fully incorporated.

Step 4

Gradually add the dry ingredients to the wet mixture, stirring until a thick batter forms.

Step 5

Gently fold in the blueberries, being careful not to overmix and break them apart.

Step 6

Evenly distribute the batter into the prepared muffin tin, filling each liner about 3/4 full.

Step 7

Bake in the preheated oven for 22–25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Step 9

Enjoy these low-carb sourdough blueberry muffins as a snack, breakfast, or dessert!

Nutrition Facts

Serving size	(874.6g)

Amount per serving	% Daily Value*
Calories	2124.7

Total Fat 173.5g	0%
Saturated Fat 64.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 558mg	0%
Sodium 1898.8mg	0%
Total Carbohydrate 218.2g	0%
Dietary Fiber 31.4g	0%
Total Sugars 24.5g
Protein 67.9g	0%

Vitamin D 145.0IU	0%
Calcium 625.5mg	0%
Iron 12.5mg	0%
Potassium 506.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.7%

Protein: 10.0%

Carbs: 32.3%