Low Carb Blueberry Muffins

Briana

Briana

These Low Carb Blueberry Muffins are easy to make, super moist and decadent and only 3 net carbs per muffin! They’re gluten free, and perfect for your low carb or keto diet. You really don’t need much to bring these delicious muffins all together. 

Low Carb Blueberry Muffins | Food Photography | A Full Living

Here's What You Need For Low Carb Blueberry Muffins:

Ingredients:

Low Carb Blueberry Muffins | Food Photography | A Full Living

Recipe Notes:

If you have vanilla extract to use, that works best. However, lately we’ve been noticing the prices of vanilla extract have been very high, so we have been using imitation vanilla instead! Either works and will give you a delicious vanilla flavor. They measure the same. 
 
Before you begin, pull out your butter so it can come to room temperature for about an hour for best results. 
 
We just recently decided it was actually easier to start sifting our dry ingredients. For a while we were lazy and just dumped everything in the bowl. This will work fine, but in order to get out all the clumps, we think this step is super worth it. 
 
We also think it’s best to crack your eggs into a separate bowl to be able to fish out any egg shells a little easier. 
 
Sweeteners: We think the best tasting baked goods often have a blend of sweeteners. We link our favorite products so you can try for yourself, but as always, this is just our suggestion and you can feel free to use whatever sweeteners are your favorite! This goes for if you are not concerned about the sugar content as well. We think the granular sweeteners we use as sugar substitutes measure and taste just like sugar, so we imagine subbing 1:1 would work just fine.   
 
Secret Ingredients: You will often find a couple “secret” ingredients in our recipes. They are optional, however, we think adding them really brings the flavor to the next level. They are ingredients that make people think “mmmm… what is that??”  or make the texture incredible. In this recipe we used Vital Proteins Beef Gelatin to bind the muffins together and add some great collagen! We think this gives the muffins a wonderful texture. We also add maple extract and lemon juice to really give a lovely flavor to the muffin. Optional, but takes the muffin to the next level. 
 
Flour: We often get asked about substituting flours for people that aren’t keto or gluten free. We are definitely not experts. We have grown to like baking as it’s sort of a necessity for our special diet, but we kind of just experiment a lot until we find what works. We usually use almond flour and we find the texture to be closest to regular white flour in our experience, so we imagine subbing 1:1 regular flour would work okay. Again, we aren’t guaranteeing anything! 

Tools:

Low Carb Blueberry Muffins | Food Photography | A Full Living
Need Low Carb Baking Supplies? We’ve linked our favorites above and right here in our Amazon Store! You don’t pay anything extra if you shop using our link, but we get a small percentage of the sale. 

Here's How To Make Low Carb Blueberry Muffins:

Preheat your oven to 375°F. Bring your butter out of the fridge and let it sit by the warm oven to soften it. Line your muffin tin with muffin liners, and then spray with non-stick spray. Crack all of your eggs into a bowl. Set aside. Take the majority of the blueberries and combine with the coconut flour. Set aside. This will prevent them from sinking to the bottom of the muffin. Set some blueberries aside to top your muffins. 
 
Sift all of your dry ingredients (almond flour, baking powder, salt, cinnamon and beef gelatin) and then whisk together well.  
In a separate bowl, add your softened butter along with your granular sweeteners. Cream together with a hand mixer. 
Next, add your vanilla, maple extract and lemon juice. 
Add your eggs to the batter one at a time. 
Carefully combine the wet and dry ingredients. 
Low Carb Blueberry Muffins | Food Photography | A Full Living
Now beat in the sour cream, then fold in the blueberries. 
Spoon batter into your greased muffin liners. We fill them pretty full because this muffin won’t rise much.  Top them with remaining blueberries. 
Put in the oven and bake for 17-22 minutes, until golden brown on top. 
Low Carb Blueberry Muffins | Food Photography | A Full Living
Now, just serve and enjoy! 
Low Carb Blueberry Muffins | Food Photography | A Full Living
Please let us know if you guys give this recipe a try. We’ve been really into berries this summer, can you tell? Last week we posted a recipe for a lovely Strawberry Fields Salad with a Sugar Free Raspberry Basil Vinaigrette! Make sure to check those recipes out. 

Until next time,
Briana & Chamere
Low Carb Blueberry Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These Low Carb Blueberry Muffins are simple to make. Whip up these delicious gluten free and keto friendly muffins!

Course: Dessert
Cuisine: American
Keyword: blueberry, dessert, gluten free, keto, muffins
Servings: 14 muffins
Calories: 154 kcal
Author: Briana
Ingredients
  • 1.5 cups almond flour
  • 1.5 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 2 scoops beef gelatin
  • 1/2 tsp pink Himalayan salt
  • 8 tbsp salted butter (or 1 stick)
  • 1/2 cup brown sugar Swerve
  • 2 tbsp granular sweetener
  • 1 tsp vanilla extract
  • 1 tsp maple extract* optional
  • 1/2 lemon (juice of)
  • 4 whole eggs
  • 3 ounces sour cream
  • 175 grams blueberries
  • 1 tbsp coconut flour
Instructions
  1. Preheat your oven to 375°F. Bring your butter out of the fridge and let it sit by the warm oven to soften it. Line your muffin tin with muffin liners, and then spray with non-stick spray.

  2. Crack all of your eggs into a bowl. Set aside.

  3. Take the majority of the blueberries and combine with the coconut flour. Set aside. This will prevent them from sinking to the bottom of the muffin. Set some blueberries aside to top your muffins.  

  4. Sift all of your dry ingredients (almond flour, baking powder, salt, cinnamon and beef gelatin) and then whisk together well.  

  5. In a separate bowl, add your softened butter along with your granular sweeteners. Cream together with a hand mixer. 

  6. Next, add your vanilla, maple extract and lemon juice. 

  7. Add your eggs to the batter one at a time. 

  8. Carefully combine the wet and dry ingredients. 

  9. Now beat in the sour cream, then fold in the blueberries. 

  10. Spoon batter into your greased muffin liners. We fill them pretty full because this muffin won’t rise much.  Top them with remaining blueberries. 

  11. Put in the oven and bake for 17-22 minutes, until golden brown on top. 

Recipe Notes

If you have vanilla extract to use, that works best. However, lately we’ve been noticing the prices of vanilla extract have been very high, so we have been using imitation vanilla instead! Either works and will give you a delicious vanilla flavor. They measure the same. 

Before you begin, pull out your butter so it can come to room temperature for about an hour for best results. 

We just recently decided it was actually easier to start sifting our dry ingredients. For a while we were lazy and just dumped everything in the bowl. This will work fine, but in order to get out all the clumps, we think this step is super worth it. 

We also think it’s best to crack your eggs into a separate bowl to be able to fish out any egg shells a little easier. 

Sweeteners: We think the best tasting baked goods often have a blend of sweeteners. We link our favorite products so you can try for yourself, but as always, this is just our suggestion and you can feel free to use whatever sweeteners are your favorite! This goes for if you are not concerned about the sugar content as well. We think the granular sweeteners we use as sugar substitutes measure and taste just like sugar, so we imagine subbing 1:1 would work just fine.   

 

Secret Ingredients: You will often find a couple “secret” ingredients in our recipes. They are optional, however, we think adding them really brings the flavor to the next level. They are ingredients that make people think “mmmm… what is that??”  or make the texture incredible. In this recipe we used Vital Proteins Beef Gelatin to bind the muffins together and add some great collagen! We think this gives the muffins a wonderful texture. We also add maple extract and lemon juice to really give a lovely flavor to the muffin. Optional, but takes the muffin to the next level.

Flour: We often get asked about substituting flours for people that aren’t keto or gluten free. We are definitely not experts. We have grown to like baking as it’s sort of a necessity for our special diet, but we kind of just experiment a lot until we find what works. We usually use almond flour and we find the texture to be closest to regular white flour in our experience, so we imagine subbing 1:1 regular flour would work okay. Again, we aren’t guaranteeing anything!

Macros: Makes 14 muffins. 154 calories per muffin, 12 grams of fat, 3 net carbs (2 grams fiber), 6 grams of protein. We estimate our macros as a courtesy using MyFitnessPal. Macros will vary depending on brands used. 

These Low Carb Blueberry Muffins are quick and easy to make. You only need a few moments and few ingredients to whip up some super simple and delightful blueberry muffins. They're completely gluten free, sugar free and keto friendly! Only 3 net carbs per muffin. Enjoy this delightful treat! #afullliving #ketorecipes #lowcarbblueberrymuffins #blueberrymuffins

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