Yummy low carb blueberry muffins to start your day. These gluten free muffins are quick and easy to prepare as a warm breakfast treat.
I woke up this morning craving some blueberry muffins. It’s probably because I was snacking on some freshly picked blueberries last night. I couldn’t decide whether to use coconut flour or almond flour so I used a mixture of both.
These low carb blueberry muffins taste great just as they are. However, I prefer to cut them in half and grill them in butter. I do this in a large iron skillet. It’s the best way to have blueberry muffins.
We used to go to a country restaurant that offered blueberry muffins as an option to biscuits or bread. I’d always get the muffins with my eggs and bacon. Now that I’ve moved to a low carb diet, it’s great that I can still have this option.
Since posting this recipe, I’ve come up with a few other recipes for low carb blueberry muffins. If you need something quick, you can try my muffin-in-a-minute version. I also have this one that adds zucchini which makes the muffins super moist.
Low Carb Gluten Free Blueberry Muffins
- Preheat oven to 350 degrees F.
- 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.
- Spoon batter equally into 6 muffin cups. Bake for 20-25 minutes or until lightly brown. Cool in pan 5-10 minutes then remove from pan and cool muffins on rack.
Carbs per muffin: 5 g