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.
Here's What You Need For Low Carb Blueberry Muffins:
Ingredients:
- 1.5 cups almond flour
- 1.5 tsp baking powder
- 1.5 tsp ground cinnamon
- 2 scoops or 20 grams Vital Proteins Beef Gelatin (we think this is the secret ingredient!)
- 1/2 tsp pink Himalayan salt
- 8 tbsp (or 1 stick) salted butter
- 2 tbsp granular sweetener of choice (we used Ketose+ Sweet granular)
- 1/2 cup brown sugar Swerve* (optional, you could just use all regular granular sweetener)
- 1 tsp vanilla extract or imitation vanilla
- 1 tsp maple extract* (optional)
- Juice of half a lemon* (optional)
- 4 eggs
- 3 ounces full fat sour cream
- 175 grams blueberries (divided)
- 1 tbsp of coconut flour
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:
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.
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.
Now, just serve and enjoy!
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
These Low Carb Blueberry Muffins are simple to make. Whip up these delicious gluten free and keto friendly muffins!
- 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
-
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.
-
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.
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.
