Low Carb Blueberry Muffins
Moist muffins stuffed with sweet blueberries and baked to perfection.
Servings 8 muffins
Calories 154kcal
Ingredients
- 1 cup almond flour
- 2 tsp baking powder
- 1/4 cup butter, melted
- 2 tbsp almond milk
- 2 large eggs
- 1/4 cup Low Carb Sugar Substitute
- 20 drops liquid stevia
- 70 grams fresh blueberries
- 1 tsp vanilla extract
- 1/4 tsp Pink Himalayan Salt
Instructions
- Grease a muffin tin or line it with muffin cups (and grease those if not suing parchment paper cups) and preheat your oven to 350 degrees F.
- In a large mixing bowl melt the butter in the microwave.
- Add in the remaining ingredients, except for the blueberries and combine using a hand mixer or a whisk until uniform in consistency (as seen in video).
- Gently fold in your fresh blueberries.
- Evenly divide the batter throughout 8 muffins and bake for 22-25 minutes.
- Allow to cool for 5-10 minutes prior to handling.
- Best stored in a zip top bag or air tight container in the fridge up to 5 days. Enjoy with some butter for a quick grab and go breakfast!
Video
Notes
Net Carbs: 3g
Serving Size: 1 Blueberry Muffin
Serving Size: 1 Blueberry Muffin
Nutrition
Calories: 154kcal | Carbohydrates: 4g | Protein: 4g | Fat: 13g | Fiber: 1g