Low-Carb Blueberry Muffins

Name: Low-Carb Blueberry Muffins
Total time: 1 h
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

Rating: 4.67 stars

9 Ratings
10 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.

Carolyn Casner

Source: EatingWell.com, December 2018

Gallery

Read the full recipe after the video.

Recipe Summary

active:

15 mins

total:

1 hr

Servings:

Nutrition Profile:

Heart Healthy

Low Carbohydrate

High Fiber

Gluten-Free

Vegetarian

Low Sodium

Soy-Free

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.

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Step 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 1/4 cup batter per cup).
Step 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.

Tips

To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

Nutrition Facts

Serving Size: 1 muffin

Per Serving:

204 calories; protein 5.8g; carbohydrates 14.9g; dietary fiber 2.9g; sugars 9.9g; fat 14.6g; saturated fat 2g; cholesterol 47.3mg; vitamin a iu 93.5IU; vitamin c 1.2mg; folate 7.1mcg; calcium 122.6mg; iron 1.3mg; magnesium 50.4mg; potassium 42mg; sodium 230.1mg; added sugar 7g.

Exchanges:

2 1/2 fat, 1/2 medium-fat protein, 1/2 other carbohydrate

Reviews (10)

Read More Reviews

9 Ratings

5 star values: 7
4 star values: 1
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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ROBERTA FATUR

08/25/2019

Only changes, apple sauce for sugar and rice dream for dairy. Used frozen berries, once thawed enough I strain juice into my tea cup for later. Now, the sinking berries...If you flour the berry bottoms they will sink less! Just put them in shallow bowl sprinkle, very lightly taking out with out adding too much of the extra flour in batter! Enjoy! Yes I will make the muffins again!raf Read More

Francine Klancnik Clave

01/06/2019

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. Read More

Vafeas

04/02/2019

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. Read More

Lourdes Ferrer Engel

03/28/2019

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! Read More

Cookie52

04/11/2019

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. Read More

Pisces3

08/22/2019

Made the recipe just as prescribed and now my whole family is eating them! I can't keep them in the fridge for more than a few days! Absolutely delicious! My college age daughter wants me to make her some to bring to school with her...she will freeze them & have them for breakfast. Thank you eating well for this healthy muffin! Read More

Michelle Hudak-Nardini

01/13/2019

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! Read More

Margie

01/07/2019

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) Read More

Leesa

01/26/2020

These are delicious! I added about a teaspoon of almond flour to the blueberries & that kept them from sinking. I also lined the muffin tins. Read More

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