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:
- 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)
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 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!
Show Us Yours!: We also love when you guys try our recipes and share them with us! If you make this recipe, be sure to tag us on Instagram @afullliving so we can see it and share it!
Tools:
- Sharp Chef’s Knife & Cutting Board
- Mixing Bowls
- Whisk
- Hand Mixer
- Rubber Spatula
- Zulay Kitchen Heavy Duty Citrus Squeezer
- Muffin Tin
- Non-stick Spray (we use Chosen Foods Avocado Oil)
- Muffin Tin Liners
- Sifter/Metal Sieve
More Recipes To Try:
- Low Carb Blueberry Smoothie
- Low Carb Coconut and Chocolate Chip Protein Muffins
- Low Carb Chocolate Zucchini Muffins
Let’s Make These 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.
- Next, add your vanilla, maple extract, sour cream and lemon juice, then combine. Add eggs one by one to the batter.
- Carefully combine the wet and dry ingredients, then fold in the blueberries.
- Spoon batter into your greased muffin liners about 3/4 of the way full. Top them with remaining blueberries.
- Put in the oven and bake for 17-22 minutes, until golden brown on top.
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.
If you love this 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
Low Carb Blueberry Muffins
Ingredients
- 1.5 cups almond flour
- 1.5 tsp baking powder
- 1.5 tsp ground cinnamon (optional)
- 20 grams beef gelatin
- 1/2 tsp pink Himalayan salt
- 8 tbsp salted butter, softened
- 1/2 cup brown sugar Swerve
- 2 tbsp granular sweetener
- 1 tsp vanilla extract
- 1 tsp 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 tbsp 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 2/3 of the way full. Top them with remaining blueberries.
- Put in the oven and bake for 17-22 minutes, until golden brown on top.
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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