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Low Carb Blueberry Muffins

Low Carb Blueberry Muffins Recipe

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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups super-fine blanched almond flour
  • ½ cup granulated low carb sweetener
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 3 large eggs, at room temperature
  • ⅓ cup melted butter or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest (optional)
  • 1 cup fresh blueberries

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt.
  2. In a separate bowl, beat the eggs, then stir in the melted butter, vanilla, and lemon zest.
  3. Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the blueberries.
  4. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Dot extra blueberries on top and bake for 20-24 minutes until golden and a toothpick inserted in the center comes out clean.
  5. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Let the muffins cool on a wire rack before storing, otherwise trapped steam can make the bottoms soggy. If you prefer a taller dome, start the bake at 400°F for the first 5 minutes, then lower to 350°F for the remaining time.