Low-Carb Blueberry Muffins

these are tasty! i tweaked it a little; i used all almond flour. i used fairlife milk, and no advacodo oil(didn’t have any). I also used splenda brown sugar instead of regular…I’m diabetic. I used paper cups, too. I will reduce the amount of blueberries a bit and not put a full 1/4 c. in each muffin. delicious muffins!

These r amazing! Taste so good. I was lil hesitant b/c ive never baked with almond or coconut flour, but I'm not disappointed. I will definitely make these again.

OMG! Just love this recipe. Have tried a few low carb options but some don't taste that appetising. I have made these 3 times now the last I added raspberries and blueberry together. substituted almond milk for low fat milk with no difference in taste.

Love these muffins! But I am
Wondering why my muffins the next day are very soft almost “ too moist”

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.

At first was a little thrown off but loved them in the end! I used regular brown sugar instead of light and sprinkled a bit of raw sugar crystals on top. Will be making in batches to freeze for easy breakfasts

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

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!

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.

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.

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!

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!

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)

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.