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–+ servings
6 Low-carb blueberry muffins on a tray with blueberries scattered around

Low-Carb Blueberry Muffins

Try our recipe for delicious bakery-style low-carb blueberry muffins. Perfect for breakfast, a snack or just when you fancy something sweet with your coffee.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Servings 12
Calories 196 kcal

Ingredients
  

  • 240 g Almond flour
  • 70 g Erythritol granulated
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 80 g Unsalted butter melted
  • 80 g Almond milk
  • 3 Eggs large
  • 1 tsp Pure vanilla extract
  • 65 g Fresh blueberries
  • 1/2 Lemon zest

Instructions
 

  • Preheat the oven to 170°C (fan), and line a 12 cup muffin pan with cupcake liners.
  • In a large bowl, whisk to combine almond flour, sweetener, baking powder, baking soda and salt.
  • Whisk in the melted butter, almond milk, eggs and vanilla until just combined.
  • Gently fold blueberries and lemon zest until evenly distributed.
  • Scoop equal amounts of batter into each cupcake liner and bake until slightly golden and a toothpick inserted into the centre of a muffin comes out clean, about 25 minutes.
  • Let cool before serving.

Nutrition

Calories: 196kcalCarbs: 2gProtein: 6gFat: 18g
Tried this recipe?Let us know how it was!