Low Carb Vegan Blueberry Muffins

Indulge in guilt-free baking with these Low Carb Vegan Blueberry Muffins—a delightful blend of wholesome ingredients and bold blueberry flavor! Made with almond flour and coconut flour, these gluten-free muffins are naturally low in carbs while offering a soft, tender crumb. Ground flaxseed and a splash of apple cider vinegar create a vegan-friendly batter without compromising on texture. Sweetened with erythritol or monk fruit sweetener, these muffins have just the right amount of sweetness without the sugar spike. Bursting with juicy blueberries in every bite, they’re perfect for a quick breakfast, snack, or dessert. Ready in just 40 minutes, these muffins are easy to make, packed with healthy fats, and can be stored for days of enjoyment. Perfect for those seeking a vegan, gluten-free, and keto-friendly treat!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Baking powder
• 0.5 teaspoons Baking soda
• 2 tablespoons Ground flaxseed
• 5 tablespoons Water
• 0.5 cup Unsweetened almond milk
• 1 teaspoon Apple cider vinegar
• 3 tablespoons Coconut oil, melted
• 1 teaspoon Vanilla extract
• 0.33 cup Granulated erythritol or monk fruit sweetener
• 1 cup Fresh or frozen blueberries
• 0.25 teaspoons Salt

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with 8 paper muffin cups or grease with a small amount of coconut oil.

Step 2

In a small bowl, stir together ground flaxseed and water to create a flax 'egg'. Let it sit for 5 minutes until it thickens.

Step 3

In a large mixing bowl, combine almond flour, coconut flour, baking powder, baking soda, and salt. Whisk together to remove any lumps.

Step 4

In another bowl, whisk together almond milk and apple cider vinegar, allowing it to curdle slightly for about 2 minutes. This creates a vegan buttermilk substitute.

Step 5

To the vegan buttermilk mixture, add the melted coconut oil, vanilla extract, granulated erythritol or monk fruit sweetener, and the prepared flax egg. Mix well until fully combined.

Step 6

Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thick; avoid overmixing.

Step 7

Gently fold in the blueberries, being careful not to crush them if they are fresh.

Step 8

Divide the batter evenly between the prepared muffin cups, filling each about 3/4 full.

Step 9

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

Step 10

Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 11

Serve and enjoy your low-carb vegan blueberry muffins! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(702.4g)

Amount per serving	% Daily Value*
Calories	1707.7

Total Fat 147.1g	0%
Saturated Fat 43.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 1766.0mg	0%
Total Carbohydrate 157.6g	0%
Dietary Fiber 34.1g	0%
Total Sugars 23.4g
Protein 48.5g	0%

Vitamin D 43.9IU	0%
Calcium 675.9mg	0%
Iron 9.3mg	0%
Potassium 377.3mg	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: 61.6%

Protein: 9.0%

Carbs: 29.3%