Low Carb Blueberry Muffins
Fluffy keto and low carb blueberry muffins are made with almond flour and sweetened with stevia. At just 4 grams net carbs per muffin, they're perfect for breakfast!
Prep Time 15 minutes
Cook Time 20 minutes
Rest time 20 minutes
Total Time 50 minutes
Servings 8 muffins
- Avocado oil spray for pan
- 4 large eggs
- 2 tablespoons whole milk
- 4 tablespoons unsalted butter, melted
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoons stevia glycerite (equals 1/2 cup sugar)
- 1/2 teaspoon kosher salt
- 1 1/2 cups blanched finely ground almond flour (6 oz)
- 1/2 teaspoon baking soda
- 1 cup fresh blueberries (5 oz) (don't use frozen blueberries)
Preheat oven to 350 degrees F. Line 8 muffin cups with paper liners and lightly spray them with avocado oil spray.
In a medium bowl, whisk together the eggs, milk, melted butter, vanilla, stevia and kosher salt.
Add the almond flour, whisking it until very smooth. Whisk in the baking soda.
Using a rubber spatula, gently fold 1/2 cup blueberries into the batter.
Use an ice cream scoop to divide the batter evenly among the muffin cups.
Evenly scatter the remaining blueberries on top of the muffins, gently pressing them in.
Bake the blueberry muffins until golden and fragrant, and a toothpick inserted in center comes out dry, about 20 minutes.
Remove the pan from the oven. Carefully remove the muffins from the pan. Place on a wire rack to cool for about 20 minutes before removing the paper liners and serving.
Serving: 1muffin | Calories: 229kcal | Carbohydrates: 7g | Protein: 8g | Fat: 19g | Saturated Fat: 5g | Sodium: 187mg | Fiber: 3g | Sugar: 3g