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Low-Carb Blueberry Muffins

Low-Carb Blueberry Muffins

These Low-Carb Blueberry Muffins are moist, fluffy, and loaded with flavor—without the sugar and carbs. Made with almond flour and keto-friendly ingredients, they’re the perfect breakfast or snack for those on a low-carb or ketogenic diet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups almond flour
  • ⅓ cup erythritol or monk fruit sweetener
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 large eggs
  • ¼ cup melted butter or coconut oil
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • ½ cup fresh or frozen blueberries
  • Zest of ½ lemon optional

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin pan with silicone or paper liners.
  2. In a large bowl, mix almond flour, erythritol, baking powder, salt, and lemon zest.
  3. In a separate bowl, whisk eggs, melted butter (or coconut oil), vanilla extract, and apple cider vinegar.
  4. Combine wet and dry ingredients until a thick batter forms.
  5. Gently fold in blueberries.
  6. Scoop batter evenly into 9 muffin cups.
  7. Bake for 20–25 minutes or until the tops are golden and a toothpick comes out clean.
  8. Let muffins cool in the pan for 5–10 minutes before transferring to a wire rack.

Notes

  • Don’t thaw frozen blueberries before adding or they’ll turn the batter blue.
  • For extra flavor, add ¼ tsp cinnamon or a few drops of almond extract.
  • You can make these dairy-free by using coconut oil instead of butter.
  • Top with a sprinkle of unsweetened coconut flakes for a twist.