Low Carb Blueberry Muffins
These are simply the best low carb, sugar-free, gluten-free blueberry muffins! They are light, moist, sweet, and make for a perfect on-the-go breakfast or snack!
Mad About Muffins…
We are muffin crazy in this house! At the moment, we seem to be making them at least once a week. They make for a great grab-and-go breakfast or snack, and…they are exceptional warmed up with a dollop of freshly whipped cream!
Muffins are super easy to bake and they ALWAYS go down a treat (no matter what time of day it is!)
Muffin Tips & Tricks…
After making many, many, many batches of muffins, here are some helpful tips and tricks that I want to share with you:
- Don’t Over-Mix – This is CRUCIAL in muffin making. I’m sure you have seen it written on lots of recipes, and this one is no different! Over-mixing muffin batter results in dense, flatter muffins (which is the opposite of what you want!). To avoid this happening, lightly fold the dry ingredients into the wet ones, until the dry ones just disappear.
- Use room temperature ingredients – This is also extremely important and something that I did not take seriously until recently! You guys have to trust me on this one, take your eggs and sour cream out for an hour or so, prior to baking these beautiful muffins, so they reach room temperature and result in a smooth batter!
- Don’t Over-bake: This is a common mistake people tend to make (myself included!) So, even if you think that these muffins could do with slightly longer in the oven, do not let them bake for more than 25 minutes! They will continue to cook a little longer in the hot muffin tin, as they cooling down!
You will need:
- Almond flour & Coconut flour – I use these flours all the time in my baking. In this recipe, the combination of almond flour and coconut flour result in the perfect texture for muffins!
- Coconut Oil – If you have read some of my other posts, then you know I am a huge coconut oil lover! It has so many nutritional and health benefits, it’s crazy! It also adds extra moisture in this recipe, so they muffins won’t turn out dry!
- Sour Cream – This ingredient is awesome. Again, I use it is so many of my recipes. It’s high fat, low carb and essential for keeping these muffins light and delicious!
- Granulated Monkfruit Sweetener – Everyone has different preferences when it comes to granulated sweeteners. I like using either Monkfruit, Swerve or Erythritol, but feel free to use your favorite!
- Eggs – The binders. They help make the muffins hold together, but as I stated above, they have to be room temperature before beating them! Note: If you have forgotten to leave them out before starting to bake, simply place them in a bowl of warm/hot water for 3 minutes!
- Baking Powder – This raising agent give these muffins that lovely rise!
- Vanilla Extract, Salt & Cinnamon – Flavor, flavor, flavor!
- Blueberries – Blueberries are not the lowest carb fruit out there, butt they sure are one of our favorites! I try not using a lot of blueberries in these muffins as I want to keep the net carb total down. I always opt for fresh blueberries, however, if you really wan these muffins and only have frozen ones on hand, make sure they are folded into the batter even more gently than the fresh ones, to avoid the muffins turning a purply-blue color!
Store these marvelous muffins in an air-tight container, in the refrigerator, for 3-4 days (if they even last that long!)
Yes – they can be frozen! After they have cooled, place them in a freezer-safe container, with a layer of parchment/freezer paper between each layer, and freeze for up to 3 months!
Other Recipe You Might Like:
Low Carb Blueberry Muffins
- 2 cups almond flour
- 2 tbsp coconut flour
- 2 eggs room temperature
- 1/2 cup sour cream room temperature
- 1/3 cup granulated sweetener (Monkfruit or Swerve)
- 1/4 cup coconut oil melted
- 3 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup fresh blueberries
- 1/3 cup almond flour
- 1/3 cup brown sweetener (Monkfruit or Swerve)
- 3 tbsp unsalted butter cold and cubed
- 1 tsp cinnamon
- Preheat the oven to 350ºF and line a 12-count muffin pan with non-stick spray or muffins liners.
- Make The Topping: Combine all the topping ingredients in a mixing bowl. Using your fingers, pinch the butter and rest of the mixture together, until it looks like wet sand. Place in the refrigerator to stay cold while you make the muffins.
- Make The Muffins: In a large mixing bowl, whisk the almond flour, coconut flour, baking powder and salt together. Set aside.
- In a separate mixing bowl, whisk the eggs and sugar together. Add the coconut oil, sour cream and vanilla extract, and mix until smooth and creamy.
- Fold the wet muffin ingredients into the dry ingredients. Be careful to not over-mix!
- Once the flour has just disappeared, fold in the blueberries (only a few folds will do!)
- Using an ice cream scoop or two spoons, divide the muffin batter between the 12-lined muffin cups. (Making sure there is at least a couple of blueberries in each one!)
- Evenly sprinkle the topping on each muffin.
- Bake 20-25 minutes, until lightly browned on top.
- Allow them to sit in the muffin pan for 10 minutes, before transferring them to a cooling rack to cool completely.
- Serve & Enjoy!
Servings: 12 (1 muffin per serving)
Net Carbs: 3.5g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible but I advise you calculate the nutritional information yourself, using your favorite nutrition calculator. Also, please note I remove the Swerve Sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels.