Low Carb Blueberry Muffins Recipes
LOW CARB KETO BLUEBERRY MUFFINS WITH ALMOND FLOUR
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
- In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
- Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
- Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.
Nutrition Facts : Calories 217 kcal, Carbohydrate 6 g, Protein 7 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 53 mg, Sodium 31 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 1.4 g, ServingSize 1 serving
LOW-CARB BLUEBERRY MUFFINS
These quick and easy Low Carb Blueberry Muffins are tender and bursting with blueberry goodness. These sugar-free muffins are made with almond flour so they are perfect for keto, low-carb, gluten-free, Atkins, grain-free, and Paleo diets.
Provided by Annissa Slusher
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining with muffin papers or greasing with coconut oil.
- In a medium bowl, whisk together almond flour, salt, baking powder, and granulated sweetener until completely combined.
- Whisk in the avocado oil. Mixture will appear mealy.
- In a separate bowl, whisk together eggs, almond milk, and vanilla extract.
- Pour egg mixture into the dry ingredients and stir together.
- Stir in blueberries.
- Spoon batter into the prepared muffin pan, filling each cavity 2/3 to 3/4 of the way full.
- Bake for 25-30 minutes or until the tops spring back when lightly touched.
Nutrition Facts : ServingSize 1 muffin, Calories 204 kcal, Carbohydrate 6 g, Protein 7 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 141 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 5 g
LOW CARB BLUEBERRY MUFFINS
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Spray a 6-cup muffin tin with vegetable oil cooking spray. Evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking.
- In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended. Then fold in the blueberries and fill the 6 muffins cups evenly with the batter. Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean. Remove from oven and let cool before refrigerating. Serve warm with butter or cold with cream cheese.
Nutrition Facts : Calories 177 calorie, Fat 12 grams, SaturatedFat 6 grams, Carbohydrate 12 grams, Fiber 4 grams
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- Sift almond flour, coconut flour, baking powder, baking soda and salt together in a large bowl. Add blueberries and toss to coat. Whisk eggs, milk, brown sugar, oil and vanilla in a medium bowl. Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about 1/4 cup batter per cup).
- Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.
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- Preheat oven to 350 F. Line a muffin pan with 6 silicone or parchment paper liners. Lightly grease liners with nonstick cooking spray to ensure no sticking.
- In a large mixing bowl, add the almond flour, monk fruit sweetener, baking powder, baking soda, salt, cinnamon and lemon zest. Whisk until combined.
- Add the melted ghee, almond milk, eggs, lemon juice and vanilla extra and stir until just incorporated. Gently fold in the blueberries.
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- In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt and baking soda. Set aside.
- In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil, eggs, applesauce and vanilla until well blended.
- Stir in the almond flour mixture, along with the blueberries until well combined. Let the batter stand for 5 minutes so the coconut flour can begin to absorb the moisture.
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- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a muffin pan with cupcake liners.
- In a bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum and salt and 3/4 cup of blueberries. Set aside.
- Add the eggs to the bowl of a stand mixer, or used a hand mixer and whip eggs until very light yellow and frothy. Set aside.
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- Mix almond flour, coconut flour, baking powder and salt in small bowl. Set aside. In separate bowl, whisk eggs, butter, water, erythritol, stevia and lemon extract. Mix dry ingredients into wet ingredients and stir until well combined. Fold in blueberries.
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- 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.
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