If you are craving something sweet without straying from your low carb lifestyle, these low carb blueberry muffins are worth a spot in your kitchen. Coffee shop muffins can pack nearly 470 calories, often overflowing with refined carbs and added sugars. In contrast, a single low carb muffin generally contains around 171 calories, making it a lighter but still satisfying choice. Almond flour replaces traditional white flour here, helping you minimize carbs while keeping muffins tender and moist.
Blueberries also offer natural sweetness and beneficial flavonoids that support overall health. Best of all, each muffin is loaded with flavor and protein, helping you stay full and energized. Let’s dive into this easy recipe and see why it can become a new favorite in your low carb routine.
Ingredients
- 1½ cups almond flour (blanched and finely ground for best texture)
- 2 tablespoons monk fruit allulose blend or your preferred low carb sweetener
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs (room temperature)
- ¼ cup unsweetened almond milk (or your favorite low carb milk alternative)
- 2 tablespoons melted butter or coconut oil
- ½ cup fresh (or frozen) blueberries, more if you prefer extra berry bursts
Directions
- Preheat your oven to 350°F. Line a muffin pan with paper liners or lightly coat with oil.
- In a mixing bowl, whisk together the almond flour, sweetener, baking powder, and salt.
- In a separate bowl, beat the eggs, then pour in the almond milk and melted butter. Stir until all wet ingredients are blended well.
- Combine the wet and dry ingredients. Mix gently, being careful not to overwork the batter.
- Fold in the blueberries. Evenly distribute the batter into the prepared muffin pan, filling each cup about three-quarters full.
- Bake for 18–22 minutes. The muffins should be lightly golden on top and spring back when touched. Let them cool for a few minutes before digging in.
Tips & variations
- Nut-free option: If you cannot use almond flour, try sunflower seed meal. Be aware that your muffins might develop a green tint due to a natural reaction with baking powder.
- Extra flavors: Add a pinch of cinnamon, a splash of vanilla extract, or even a handful of chopped nuts for a different twist.
- More berries: Want a bigger blueberry punch? Toss in an extra quarter cup of fresh berries for an even fruitier bite.
- Storage: Store leftover muffins in an airtight container in the fridge for up to five days. They can also be frozen for quick breakfasts or snacks.
Nutrition facts
Depending on the exact brands of flour and sweetener you use, each muffin typically contains:
- About 171 calories
- 28% of calories from carbs
- 47% of calories from fat
- 25% of calories from protein
- Around 2.5g to 3g net carbs per muffin
They are also a good source of protein (about 20% DV), plus potassium and vitamin A. These muffins skip the empty calories found in many coffee shop varieties, giving you steady energy that lasts.
Final thoughts
Whether you are following a dedicated low carb plan or simply trying to cut back on refined sugars, these low carb blueberry muffins make it easy to enjoy a classic treat. You get all the taste, sweetness, and plump berries you love, but without the carb overload. Try baking a batch for busy mornings, post-workout snacks, or anytime you want to indulge without the guilt.
Frequently asked questions (faqs)
-
Can I use frozen blueberries instead of fresh?
Absolutely. You can substitute fresh for frozen blueberries in the same amount. Just keep an eye on baking time, as moisture content can slightly affect how fast the muffins bake. -
How do I store these muffins?
After the muffins have fully cooled, place them in an airtight container and store in the refrigerator for up to five days. You can also freeze them for up to two months. Thaw overnight or warm them lightly in the microwave before serving. -
Can I replace almond flour with coconut flour?
Coconut flour behaves very differently due to its high absorbency, so a direct swap won’t work. If you want to use coconut flour, start with much less flour and adjust the liquids accordingly, or look for a recipe specifically designed for coconut flour.
Low Carb Blueberry Muffins Recipe
Ingredients
1 1/2 cups almond flour (blanched and finely ground for best texture)
2 tablespoons monk fruit allulose blend or your preferred low carb sweetener
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs (room temperature)
1/4 cup unsweetened almond milk (or your favorite low carb milk alternative)
2 tablespoons melted butter or coconut oil
1/2 cup fresh (or frozen) blueberries, more if you prefer extra berry bursts
Directions
- Preheat your oven to 350°F. Line a muffin pan with paper liners or lightly coat with oil.
- In a mixing bowl, whisk together the almond flour, sweetener, baking powder, and salt.
- In a separate bowl, beat the eggs, then pour in the almond milk and melted butter. Stir until all wet ingredients are blended well.
- Combine the wet and dry ingredients. Mix gently, being careful not to overwork the batter.
- Fold in the blueberries. Evenly distribute the batter into the prepared muffin pan, filling each cup about three-quarters full.
- Bake for 18–22 minutes. The muffins should be lightly golden on top and spring back when touched. Let them cool for a few minutes before digging in.
Notes
- Nut-free option: If you cannot use almond flour, try sunflower seed meal. Be aware that your muffins might develop a green tint due to a natural reaction with baking powder.
Extra flavors: Add a pinch of cinnamon, a splash of vanilla extract, or even a handful of chopped nuts for a different twist.
More berries: Want a bigger blueberry punch? Toss in an extra quarter cup of fresh berries for an even fruitier bite.
Storage: Store leftover muffins in an airtight container in the fridge for up to five days. They can also be frozen for quick breakfasts or snacks.
