Low-Carb Blueberry Muffins

Low-Carb Blueberry Muffins

6 Reviews
From: EatingWell.com, December 2018

Just because you're watching carbs doesn't mean you can't have the classic breakfast pastry. In place of all-purpose flour, nutty almond and coconut flours make these muffins fluffy while slashing carbs. A bit of brown sugar blunts the tartness of fresh blueberries. Make these ahead for a grab-and-go breakfast for the week.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1¾ cups almond flour
  • ¼ cup coconut flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup blueberries
  • 3 large eggs
  • ½ cup reduced-fat milk
  • ⅓ cup plus 2 tablespoons light brown sugar
  • ¼ cup avocado oil
  • 1½ teaspoons vanilla extract

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Generously coat a muffin tin with cooking spray.
  2. Sift almond flour, coconut flour, baking powder, baking soda and salt together in a large bowl. Add blueberries and toss to coat. Whisk eggs, milk, brown sugar, oil and vanilla in a medium bowl. Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about ¼ cup batter per cup).
  3. Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.
  • To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 204 calories; 15 g fat(2 g sat); 3 g fiber; 15 g carbohydrates; 6 g protein; 7 mcg folate; 47 mg cholesterol; 10 g sugars; 7 g added sugars; 93 IU vitamin A; 1 mg vitamin C; 123 mg calcium; 1 mg iron; 230 mg sodium; 42 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2½ fat, ½ medium-fat protein, ½ other carbohydrate

Reviews 6

April 11, 2019
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By: Cookie52
Followed the recipe as written and the muffins were very tasty. The blueberries mostly settled to the bottom of the muffin and we’re stuck to the bottom of the baking cups. I’m glad I used baking cups because clean up was no problem.
April 01, 2019
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By: Vafeas
I followed the recipe as written (no adjustments). I agree with the reviewer that said there were too many blueberries. I believe the number of berries might have attributed to the wetness of these muffins. They were done, but were almost like they’d been dipped in water after baking. The flavor was nice, but I don’t think I’ll make this again.
March 28, 2019
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By: Lourdes Ferrer Engel
My whole family loved these blueberry muffins! Note: I used almond milk instead of regular milk. Didn't have light brown sugar so used brown sugar. Also, didn't want to spend the $$$ on avocado oil so used canola oil instead. Delicious!
January 13, 2019
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By: Michelle Hudak-Nardini
I have to follow a low carb diet and saw these muffins, I loved to make muffins for my family very often but the carbs are out of this world. Now I have a new favorite recipe. Delicious ??. Thank you EatingWell for all your great recipes!
January 07, 2019
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By: Margie
This is the first item I made with almond flower that the whole family enjoyed. Instead of using brown sugar, I used brown sugar alternative (Splenda)
January 06, 2019
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By: Francine Klancnik Clave
We aren’t doing Keto so the carbs in these recipe didn’t stop me. I don’t make many muffins because of all the sugar, but this recipe looked interesting enough to give it a try. Generously greasing the muffin pan is important! The muffins with the most blueberries at the bottom wanted to come apart and were harder to lift out of the pan. I would do less blueberries next time or even add them by hand through the batter once the cups are filled. But the flavor is delicious! I plan on having them for an afternoon snack or light desert. I am not sorry at all for trying them.
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