"Delicious Low-Carb Blueberry Muffins Recipe – Keto-Friendly, Gluten-Free, Sugar-Free, Perfect for a Healthy Breakfast, Snack, or Guilt-Free Treat!"
Low-Carb Blueberry Muffins – Keto, Gluten-Free, and Sugar-Free
These low-carb blueberry muffins are perfect for anyone following a keto or gluten-free lifestyle. They’re sugar-free, moist, and packed with fresh blueberries for a burst of flavor in every bite. Whether you need a quick breakfast or a guilt-free snack, these muffins are a must-try! With almond flour and erythritol, they are a healthier alternative to traditional blueberry muffins without compromising on taste.
Why You'll Love These Low-Carb Blueberry Muffins
- ✔ Low-Carb & Keto-Friendly – A perfect choice for your keto diet.
- ✔ Gluten-Free – Made with almond flour for a fluffy texture.
- ✔ Sugar-Free – Sweetened with erythritol for a guilt-free treat.
- ✔ Healthy Breakfast – A great way to start your day with minimal carbs.
- ✔ Moist and Fluffy – These muffins have the perfect texture.
Ingredients for Low-Carb Blueberry Muffins
Dry Ingredients:
- 2 cups almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon (optional, for added flavor)
Wet Ingredients:
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted coconut oil (or butter)
- 2 tbsp erythritol (or other keto-friendly sweetener)
- 1 tsp vanilla extract
- 1 cup fresh blueberries (or frozen, if out of season)
Instructions to Make Low-Carb Blueberry Muffins
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin pan with paper liners or lightly grease the pan with coconut oil.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together almond flour, baking powder, baking soda, salt, and cinnamon (if using).
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together eggs, almond milk, melted coconut oil, erythritol, and vanilla extract until smooth and well combined.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
Step 5: Fill the Muffin Pan
Divide the batter evenly between the muffin cups.
Fill each cup about ¾ full to allow room for rising.
Step 6: Bake the Muffins
Bake the muffins for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy your delicious low-carb blueberry muffins!
Tips for Perfect Low-Carb Blueberry Muffins
- ✔ Use Fresh Blueberries – Fresh blueberries provide the best flavor and texture. If using frozen, don’t thaw them to avoid the batter turning blue.
- ✔ Don't Overmix the Batter – Overmixing can make the muffins dense. Stir just until the ingredients are combined.
- ✔ For Extra Sweetness – Add a little more erythritol or sweetener to taste.
- ✔ Storage – Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Other Low-Carb Keto Muffin Recipes You Might Enjoy
- Low-Carb Chocolate Muffins
- Almond Flour Banana Muffins (Keto-Friendly)
- Keto Lemon Poppy Seed Muffins
- Sugar-Free Pumpkin Muffins
- Low-Carb Cinnamon Swirl Muffins
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