Healthy Bread Recipes Healthy Quick Bread Recipes Healthy Muffin Recipes Healthy Blueberry Muffin Recipes Low-Carb Blueberry Muffins 4.8 (15) 15 Reviews 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. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on December 21, 2022 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Additional Time: 45 mins Total Time: 1 hrs Servings: 12 Yield: 12 muffins Nutrition Profile: Gluten-Free Heart Healthy High Fiber Low Sodium Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 1 ¾ 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 1 ½ teaspoons vanilla extract Directions Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray. 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 1/4 cup batter per cup). 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. Rate it Print Nutrition Facts (per serving) 204 Calories 15g Fat 15g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 204 % Daily Value * Total Carbohydrate 15g 5% Dietary Fiber 3g 10% Total Sugars 10g Added Sugars 7g 14% Protein 6g 12% Total Fat 15g 19% Saturated Fat 2g 10% Cholesterol 47mg 16% Vitamin A 94IU 2% Vitamin C 1mg 1% Folate 7mcg 2% Sodium 230mg 10% Calcium 123mg 9% Iron 1mg 7% Magnesium 50mg 12% Potassium 42mg 1% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved