low carb gluten free blueberry muffins

Gluten Free Low Carb Blueberry Muffins

Course: Breakfast
Cuisine: American
Keyword: healthy breakfast muffins, healthy low carb muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 150kcal
Author: Lisa MarcAurele
Yummy gluten free blueberry muffins to start your day. These low carb muffins are quick and easy to prepare as a warm breakfast treat.
Print Recipe


  • 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


  • 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.



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


Calories: 150kcal | Carbohydrates: 7g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 103mg | Sodium: 181mg | Fiber: 3g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 1.7mg | Calcium: 40mg | Iron: 1.4mg

Additional Info

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