My low carb blueberry muffins are made with almond flour and Greek yogurt and loaded with fresh blueberries. They are sugar-free, gluten-free, and keto-friendly. Super soft, fluffy, fruity and perfect for low carb snacks or breakfast with a cup of coffee.
Low Carb Blueberry Muffins Recipe
I enjoy these muffins for breakfast or as a snack. I also take some in the lunch box with me to work.
The recipe is incredibly easy: you only need to mix the dry ingredients, add the wet ingredients, fold the blueberries, then spoon the batter into the muffin cups and bake. Ta-da, your low carb blueberry muffins are ready. Easy, right?
I used Greek yoghurt in this recipe because it is so light and keto-friendly, resulting in such fluffy muffins.
Now, the important question: is blueberry low in carbs?
Well, I use ½ cup of blueberries in this recipe (12 muffins), which, according to Healthline, contains 11 grams of total carbs and 9 grams of net carbs. If you divide this amount into 12 muffins, obviously, the result is low in carbs.
Also, it is not necessary to use blueberries. You can use strawberries or raspberries; they will work just fine. You can use sugar-free chocolate chips instead of fruits.
Keto Blueberry Muffins Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Almond flour: I tested this recipe with almond flour.
Erythritol: To sweeten the muffins. You can use any sweetener you prefer; swerve, stevia or erythritol; anyone will work fine with this recipe. In this recipe, I used erythritol sweetener.
Baking powder: Important for a fluffy and soft texture.
Blueberry: I prefer fresh blueberries, I used just ¾ cups of fresh blueberries.
Greek Yogurt: I use plain greek yogurt for a rich and soft muffins.
Eggs: I used 3 eggs.
Vanilla extract: To flavor.
How To Make Low Carb Blueberry Muffins with Almond Flour
One: Preheat the oven to 180C/ 350F and line a 12 cup muffin tin with muffin liners.
Two: In a mixing bowl, mix the dry ingredients; almond flour, sweetener, salt and baking powder.
Three: Add vanilla, eggs, and yogurt to the dry ingredients and mix. Then, fold in the blueberries.
Four: Divide the batter between the prepared muffin cups. Bake for 20-25 minutes.
How To Store Keto Blueberry Muffins
For best results, when you take the muffins out of the oven, put them on a wire cooling rack for 20 minutes and let them cool. When the muffins have cooled entirely, place them in a container with a tight-fitting lid, then keep them in the fridge for daily use. They will last for 5 days.
If you do not use them within 5 days from baking, I suggest you freeze them. They will last for 2 months in the freezer.
How To Serve
These keto blueberry muffins are so delicious. It can be served with a cup of tea or coffee in breakfast or as a snack. Personally, I prefer to serve them with a cup of Thyme Tea.
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Recipe Card
Low Carb Blueberry Muffins
Ingredients
- 2 ½ cups Almond flour
- ¼ cup Erythritol
- 1 tablespoon Baking powder
- ½ cup Fresh blueberries
- 140 g Greek style Yogurt
- 3 Eggs
- ½ teaspoon Vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 180C/ 350F and line a 12 cup muffin tin with muffin liners.2 ½ cups Almond flour, ¼ cup Erythritol, 1 tablespoon Baking powder, Pinch of salt
- In a mixing bowl, mix the dry ingredients; almond flour, sweetener, salt and baking powder.3 Eggs, ½ teaspoon Vanilla extract, 140 g Greek style Yogurt
- Add vanilla, eggs, and yogurt to the dry ingredients and mix. Then, fold in the blueberries.½ cup Fresh blueberries
- Divide the batter between the prepared muffin cups. Bake for 20-25 minutes.
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