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    Home » Blog » Recipes

    Published: June 20, 2019·Last Modified: February 22, 2022 · Leave a comment · This post may contain affiliate links · This blog generates income via ads

    Low Carb Blueberry Muffins

    Jump to Recipe Print Recipe
    graphic with text of a handheld Low Carb Blueberry Muffin

    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 keto blueberry muffins all together. 


    handheld Low Carb Blueberry Muffins

    Ingredients:

    • Almond flour 
    • Baking powder 
    • Ground cinnamon 
    • Beef gelatin
    • Pink Himalayan salt
    • Salted butter 
    • Granular sweetener of choice
    • Brown sugar Swerve* (optional, you could just use all regular granular sweetener)
    • Vanilla extract 
    • Maple extract* (optional)
    • Lemon juice
    • Eggs, room temperature
    • Full fat sour cream
    • Blueberries
    • Coconut flour  (Bob's Red Mill)
    overhead shot of muffin ingredients with blueberries, lemon, eggs, sour c ream, almond flour cinnamon butter cinnamon and more

    Let's Make These Low Carb Blueberry Muffins:


    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. 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. 
    2. Sift all of your dry ingredients (almond flour, baking powder, salt, cinnamon and beef gelatin) and then whisk together well.  
    3. Next, add your vanilla, maple extract, sour cream and lemon juice, then combine. Add eggs one by one to the batter.
    4. Carefully combine the wet and dry ingredients, then fold in the blueberries.
    5. Spoon batter into your greased muffin liners about ¾ of the way full. Top them with remaining blueberries. 
    6. Put in the oven and bake for 17-22 minutes, until golden brown on top. 
    7. Serve ans enjoy these Low Carb Blueberry Muffins.
    • plate of low carb blueberry muffins with a grey blue towel
    • white plate filled with Low Carb Blueberry Muffins

    Recipe Notes:

    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 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 keto blueberry 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. Usually we 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! 

    Show Us Yours!: We also love when you guys try our recipes and share them with us! If you make this low carb blueberry muffin recipe, be sure to tag us on Instagram @afullliving so we can see it and share it! 

    hand holding a Low Carb Blueberry Muffin overtop of a plate of muffins

    Shop This Recipe!

    Need supplies for this low carb blueberry muffin recipe? 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. A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn't cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going! 

    More Recipes To Try:

    • Low Carb Blueberry Smoothie
    • Keto Coconut and Chocolate Chip Protein Muffins
    • Low Carb Chocolate Zucchini Muffins

    If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later.

    overhead shot of a worn muffin tin with low carb blueberry muffins inside

    If you love this keto blueberry muffin recipe, please consider sharing it with a friend and also leaving a rating and comment so others can find this recipe. Thank you for your support! 

    Until Next Time,
    Briana & Chamere

    handheld Low Carb Blueberry Muffins

    Low Carb Blueberry Muffins Recipe

    These Low Carb Blueberry Muffins are simple to make. Whip up these delicious gluten free and keto friendly muffins!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 14 muffins
    Author: Briana

    Ingredients

    • 1.5 cups almond flour
    • 1.5 teaspoon baking powder
    • 1.5 teaspoon ground cinnamon (optional)
    • 20 grams beef gelatin
    • ½ teaspoon pink Himalayan salt
    • 8 tablespoon salted butter, softened
    • ½ cup brown sugar Swerve
    • 2 tablespoon granular sweetener
    • 1 teaspoon vanilla extract
    • 1 teaspoon maple extract (optional)
    • 0.5 oz lemon juice (about half a lemon)
    • 4 whole eggs, room temperature
    • 3 ounces sour cream, room temperature
    • 175 grams blueberries
    • 1 tablespoon coconut flour

    Instructions

    • Preheat your oven to 375°F. Line your muffin tin with muffin liners, and then spray with non-stick spray.
    • 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, sour cream and lemon juice. Add your eggs to the batter one at a time. 
    • Carefully combine the wet and dry ingredients, then fold in the blueberries. Spoon batter into your greased muffin liners, fill ⅔ of the way full. Top them with remaining blueberries. 
    • Put in the oven and bake for 17-22 minutes, until golden brown on top. 
    • Serve these low carb blueberry muffins and enjoy!

    Nutrition

    Sodium: 195mg | Calcium: 63mg | Vitamin C: 2mg | Vitamin A: 247IU | Sugar: 2g | Fiber: 2g | Potassium: 23mg | Cholesterol: 21mg | Calories: 153kcal | Trans Fat: 1g | Saturated Fat: 5g | Fat: 14g | Protein: 4g | Carbohydrates: 5g | Iron: 1mg

    These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.

    Did you love it?If you made this recipe, make sure to show us on Instagram at @AFullLiving or tag #AFullLiving! We love to see what you guys are making!
    Course: Dessert
    Cuisine: American
    Keyword: blueberry, dessert, gluten free, keto, muffins
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