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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 serve 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.
Using a mix of almond and coconut flours makes this a great gluten free blueberry muffin as well. If you aren’t following a low carb diet, you can always sub out the erythritol and stevia with ⅓ cup honey or sugar.
There is natural fruit sugar in the blueberries so use less berries in these low carb blueberry muffins if you want to cut the carbs. For a little sweeter muffin, you can sprinkle on a bit of sweetener or streusel on top.
It’s pretty easy to make a streusel. You can use the topping in the low carb coffee cake recipe. Or, you can check out the streusel topping used on muffins over at Joy Filled Eats.
I prefer my gluten free blueberry muffins with only a touch of sweet. Once you eliminate sugar from your diet, you find you don’t like overly sweet treats anymore.
Be sure to slather these low carb blueberry muffins with some yummy butter. Even after I grill muffins in butter, I like to add a bit more butter on top just because it enhances the flavor so much.
Sometimes, coconut flour can make baked goods dry. And, it does vary by brand. So, if you find the batter super thick, you may want to add more water or a small amount of low carb milk or extra butter.
Personally, I don’t think you can ever have too much butter. If you follow a paleo low carb diet, you’ll just need to substitute the butter with ghee in this low carb blueberry muffins recipe.
Some of you may have a favorite baking mix that you use. I typically use a combination of almond and coconut flour, but they can be replaced with any low carb baking mix instead.
I enjoy these gluten free blueberry muffins with a cup of tea in the morning at work. It’s a real treat to have homemade baked goods when all my coworkers are enjoying goodies from the local bakery.
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.
You can also bake the batter for these muffins in a small loaf pan instead. You’ll want to double the recipe to use the standard 9×5-inch loaf pan.
Low Carb Blueberry Muffins Recipe
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Gluten Free Low Carb Blueberry Muffins
Recipe Video (Click on Image to Play)
Ingredients
- ½ cup almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 Tablespoons butter melted
- 3 eggs
- ¼ cup water or seltzer water
- 2 Tablespoons powdered erythritol or Swerve
- ¼ teaspoon stevia concentrated extract
- ½ teaspoon lemon extract
- ½ cup blueberries use less for fewer carbs
Instructions
- 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.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Theresa Fenske
How can I make them more moist? Extra butter? Adding heavy cream? They were yummy (great for my Keto diet) but I wish they had a little more
Moisture to them. Thanks for the great recipe! Zucchini Keto
Muffins are next up.
Lisa MarcAurele
Extra fat can help or you can add in some grated squash like zucchini or yellow squash.
Julie J.
These sound delicious and I want to make them with out the powdered Erythritol and stevia concentrate. Can I replace with regular sugar and do I use the same amounts? Thanks
Lisa MarcAurele
The note states to use about 1/3 cup of coconut sugar which is equal to regular sugar.
Toni
Add 8oz of cream cheese… delish! ???Great recipe!
Kim
Do you have to use powdered sweetener? Or does granular work as well?
Lisa MarcAurele
Granular sweetener is fine.
Sarah
I LOVE to bake… and made these with coconut sugar. They. Were. Perfect!!! What a wonderful recipe. These are my muffins for breakfast this week. So fragrant, so DELICIOUS!!! Thank you for the calculator that allowed me to heighten the recipe in number so I could have two muffins each day this week!
Mary Goyette
Thank you for the recipe. Do you have to use stevia and erythritol? I use granulated erythritol. Would the vanilla extract take the place of the stevia extract? Thanks for answering.
Lisa
If you use granulated erythritol, just up the amount for the sweetness desired and omit the stevia. Vanilla extract is a good way to enhance sweetness without adding sweetener.
Lisa
I’m going to make these muffins and prefer to use low carb baking mix. Your recipe calls for 1/2 cup almond flour and 1/4 cup coconut flour, do I use 3/4 cup of the low carb mix? Don’t want to add too much or not enough. Thanks.
Lisa
Yes. You’d use the same amount as the flours which is 3/4 cup.
Jess
If not using powdered erythritol can the swerve be granulated? Or does it have to be confectioner’s swerve?
Lisa
Granulated is fine to use in this recipe.
Jess
hi me again,
people keep talking about vanilla?! is this something people have jjst added on their own? or does it require some? if so how much would you reccommend.
Lisa
I’d add 1 teaspoon but you can add a little more if you’d like.
Reneé S.
I just made these and I cannot for the life of me figure out what I did wrong! They taste reaaally terrible and the only thing I changed was apple sauce instead of butter (which is something I do quite often) and I took your notation of subbing the erythritol with coconut sugar because it’s what I had… but I’m really bummed. Of all the many muffins I’ve made, I’ve never had to throw a batch out like today :/ they’re cooked outside, weird and wet inside and taste YUCK – please help!!
Lisa
It’s the apple sauce.
Shirley
Can you only use almond flour or do you have to mix both the almond and the coconut for the blueberry muffins
Lisa
All almond flour should work okay in this recipe. You may need to add in some xanthan gum.
Lisa J Little
These blueberry muffins turned out light and fluffy and yummy. We used frozen mixed berries that had blueberries, raspberries and blackberries in the mix. We also served with a generous dollop of whipped cream on top.
Toni
I have made these twice now and they are my new ‘ go to’ family low carb muffin. Love them. I omit the stevia and double the batch because 6 muffins is not enough! Thanks for the awesome recipe.
Lisa
Glad they worked out for you Toni!
Lorraine Herbert
What is xanthan gum and where do I buy it. Can I leave out of muffin recipe?
Lisa
It’s not an essential ingredient. I like to use it to make up for the stretchy texture that you get with gluten.
Min
Hi! I made these and they were lovely! Only issue I had was the muffin was sort of breaking apart….any idea why??
Lisa
Did it still do that after a night in the fridge? I find the low carb baked goods are much better the day after being chilled.