Low-Carb Blueberry Muffins

Low-Carb Blueberry Muffins

3 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


  • 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 3

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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