Description
Delicious low-carb muffins packed with blueberries, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup blueberries (fresh or frozen)
- 1/4 cup erythritol (or other low-carb sweetener)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil (or butter)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk together the eggs, almond milk, vanilla extract, and melted coconut oil.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each one about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
For best results, use room-temperature ingredients and let the muffins cool to firm up before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg