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 1/3 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 Wholesome Yum.
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
Gluten Free Low Carb Blueberry Muffins
Ingredients
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 Tablespoons butter melted
- 3 eggs
- 1/4 cup water or seltzer water
- 2 Tablespoons powdered erythritol or Swerve
- 1/4 teaspoon stevia concentrated extract
- 1/2 teaspoon lemon extract
- 1/2 cup blueberries use less for fewer carbs
Instructions
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Preheat oven to 350 degrees F.
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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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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.
Recipe Notes
1 teaspoons vanilla extract can be added for a to enhance and sweeten the taste.
The erythritol and stevia can be substituted with 1/3 cup honey or coconut sugar for those not following low carb.
Net carbs per muffin: 4 g
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Lisa says
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 says
Yes. You’d use the same amount as the flours which is 3/4 cup.
Jess says
If not using powdered erythritol can the swerve be granulated? Or does it have to be confectioner’s swerve?
Lisa says
Granulated is fine to use in this recipe.
Jess says
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 says
I’d add 1 teaspoon but you can add a little more if you’d like.
Reneé S. says
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 says
It’s the apple sauce.
Shirley says
Can you only use almond flour or do you have to mix both the almond and the coconut for the blueberry muffins
Lisa says
All almond flour should work okay in this recipe. You may need to add in some xanthan gum.
Lisa J Little says
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 says
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 says
Glad they worked out for you Toni!
Lorraine Herbert says
What is xanthan gum and where do I buy it. Can I leave out of muffin recipe?
Lisa says
It’s not an essential ingredient. I like to use it to make up for the stretchy texture that you get with gluten.
Min says
Hi! I made these and they were lovely! Only issue I had was the muffin was sort of breaking apart….any idea why??
Lisa says
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.
Annette Vandiver says
It was my son’s birthday yesterday and he wanted cheese cake made the pie shell and then the filling should have put them both in together but the pie turned out ok was afraid the pie shell would burn but it didn’t i just cooked it on 325 instead of 350 thank you for all of your recipes they are get.
Lisa says
You’re welcome Annette. Hope your son had a great birthday!
Carol says
The recipe didn’t call for vanilla extract. One commenter said they left out the lemon extract and added a bit more vanilla. Did I miss something? They’re in the oven.
Lynn Ellis says
I made these muffins this weekend and doubled the recipe. I have to say they turned out absolutely yummy. They were light and fluffy and better than the first time I tried. I am impressed.
Lisa says
I’m happy these worked out even better the second time!
Nichole says
These came out delicious thank you for the recipe!
Lisa says
My pleasure!
Lynn Ellis says
I think I love you. Let me count the ways — Low Carb Blueberry Muffins, Easy Sugar Free Peanut Butter Fudge, so far. I have been recently diagnosed with Type 2 Diabetes and have cut way, way back on carbs, even tho ‘they’ said it’s ok to eat bread, etc, in moderation. Well, moderation shoots my sugars up, so I’m switching to low-carb, whole foods, however, I do need a guilt-free treat once in awhile. That fudge is DELISH! I have only tried a crumb of the muffins, but they smell great. Thank you for the great recipes!! They are a life-saver, for a sweetaholic.
Lisa says
You’re welcome Lynn! Glad to hear low carb is working out so well for you.
Maya | Wholesome Yum says
Yum, blueberry muffins are the best!! I need to try this recipe. Thanks for mentioning my streusel topping. I love adding streusel to all kinds of muffins!
Lisa says
Anytime Maya! I’ve been wanting to try your yummy muffin recipe.
Laurie Georgeson says
Hi, I just made these today and they turned out wonderfully. Thanks for the great recipe!
Lisa says
You’re welcome Laurie! I’m glad they worked out for you. 🙂
MADORA Daniel says
I do not find the nutritional values with this recipe.
Lisa says
Nutritional data is being added as the recipes are being updated. We just haven’t gotten to this one yet. However, I’ll take a quick look and see if I can fix that.
Moonica says
I just made these. Subbed the whey powder for egg white powder, added a little extra vanilla, and left out the lemon.
THEY. ARE. AMAZING.
I’ve struggled to get back into ketosis after the holidays and today I really needed their satisfying, cakey deliciousness or I was probably going to eat one of the cupcakes that came home from a kids party. And now breakfast for tomorrow is sorted too. Thank you!
Lisa says
Good to know egg white powder is a good replacement for whey that’s readily available!
Moonica says
Oh gosh just realised – I made two different batches of muffins that day and the whey was in the other recipe. But yes now you know, it works 😉
Lisa says
Good to know!
Abdallah says
whenever I try to “bake” any of those recipes, as soon I get the tray out of the oven, they start to shrink quickly & become spongy!! any explanation for that? is it the psyllium husk?
Lisa says
You’d have to be more specific on what recipes do that.
Linda Evans says
Great recipe! I made 24 bite size muffins and don’t think they will last long. Thank you!
Lisa says
Bite sized is a great way to make these!
zandi says
just made these muffins yesterday.really good.didn’t see the amount of baking powder so put in i teas. also i wasnt watching what i was doing and put in 2T of xylitol instead of the erythirol and the stevia they great thanks again keep up the good work.don’t know how you do so much and still take of all of us out here. God Bless You and Yours
zandi says
walmart is the only place I found Heinz 1 carb ketchup
zandi says
me again lol cant stay off of this site itis great— just remembered i also got So Delious Coconut milk at walmart
Sarah says
HI Lisa! I just found your site and have already ordered my donut tray for some bagels! I do wonder if it would work to sub coconut oil for the butter in your recipes. Thanks for sharing these wonderful recipes. You are bookmarked!!!
Lisa says
I have used coconut oil instead of butter in many recipes. It’s a great alternative for those also following a dairy-free diet.
Sarah says
Thank you!
Mandora says
Made these last night for breakfast this morning. Everyone has enjoyed them, but I’m not entirely sold on the texture. It came out a bit spongy, great flavor, however my blueberries sunk to the bottom of the muffins. As if the batter couldn’t support them. They were very easy to make, and fortunately the ingredients were already on hand. Thanks for sharing!!
Yasmeen says
Do you think I could replace the erythritol with Splenda?
Lisa says
Yes. If you don’t have erythritol, Splenda is a suitable substitute.
Lee says
I love this recipe! I am gluten free and use multiple flours. I have been experitmenting with almond and coconut flours. I will definitely be making these!
In re: Egg allergies, try EnerG Egg Replacer(sold in grocery stores GF section), Flax seed gel, Baking powder
ATV Tires says
Great information, I just bookmarked this.
Sent from my Android phone
Lisa says
I’d be curious to know if you found a way to make these without egg. Without the eggs, I would think you would need to add baking powder. I thought about adding a little baking powder next time to see if they come out lighter.
Jillyann says
These look awesome! I’d like to play around with the recipe and see if I can also make it egg free (allergies). I know its very difficult to do with almond and coconut flour because they don’t hold together well without some protein binder.