Low Carb Almond Flour Blueberry Muffins Recipes

LOW-CARB BLUEBERRY MUFFINS

Low-Carb Blueberry Muffins image

These quick and easy Low Carb Blueberry Muffins are tender and bursting with blueberry goodness. These sugar-free muffins are made with almond flour so they are perfect for keto, low-carb, gluten-free, Atkins, grain-free, and Paleo diets.

Provided by Annissa Slusher

Time 45m

Number Of Ingredients 9

Ingredients

2 1/2 cups super fine almond flour
1/2 teaspoon sea salt
1 teaspoon grain-free baking powder
1/3 cup granulated stevia/erythritol blend ((Pyure Blend)*)
1/4 cup avocado oil
4 pasture-raised eggs
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
1/2 cup fresh blueberries

Steps:

Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining with muffin papers or greasing with coconut oil.
In a medium bowl, whisk together almond flour, salt, baking powder, and granulated sweetener until completely combined.
Whisk in the avocado oil. Mixture will appear mealy.
In a separate bowl, whisk together eggs, almond milk, and vanilla extract.
Pour egg mixture into the dry ingredients and stir together.
Stir in blueberries.
Spoon batter into the prepared muffin pan, filling each cavity 2/3 to 3/4 of the way full.
Bake for 25-30 minutes or until the tops spring back when lightly touched.

Nutrition Facts : ServingSize 1 muffin, Calories 204 kcal, Carbohydrate 6 g, Protein 7 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 141 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 5 g

LOW CARB KETO BLUEBERRY MUFFINS WITH ALMOND FLOUR

Low Carb Keto Blueberry Muffins With Almond Flour image

Ultra moist almond flour blueberry muffins from scratch are quick and easy, with 3g net carbs each! This low carb keto blueberry muffins recipe takes just 30 minutes.

Provided by Maya | Wholesome Yum

Categories Breakfast Snack

Time 30m

Number Of Ingredients 9

Ingredients

2 1/2 cup Wholesome Yum Blanched Almond Flour
1/2 cup Besti Monk Fruit Allulose Blend
1 1/2 tsp Baking powder
1/4 tsp Sea salt ((optional, but recommended))
1/3 cup Coconut oil ((measured solid, then melted; can also use butter))
1/3 cup Unsweetened almond milk ((at room temperature))
3 large Eggs ((at room temperature))
1/2 tsp Vanilla extract
3/4 cup Blueberries

Steps:

Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.

Nutrition Facts : Calories 217 kcal, Carbohydrate 6 g, Protein 7 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 53 mg, Sodium 31 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 1.4 g, ServingSize 1 serving

ALMOND FLOUR BLUEBERRY MUFFINS

Almond Flour Blueberry Muffins image

These almond flour blueberry muffins are simple to make, tender, and healthy! Perfect for grab-n-go breakfast.

Provided by Take Your Health Back Now!

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups finely ground almond flour
½ teaspoon baking soda
¼ teaspoon salt
¼ cup coconut oil, melted and cooled
¼ cup pure maple syrup
3 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup frozen blueberries

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 203 calories, Carbohydrate 10.6 g, Cholesterol 46.5 mg, Fat 16.1 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 119.2 mg, Sugar 5.9 g

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