4.5 from 6 votes
Almond Flour Blueberry Muffins
Looking for the perfect way to eat your favorite breakfast muffin on a low carb diet? You just found it! These Almond Flour Blueberry Muffins are only 13 net carbs! Compare this to your favorite coffee shop muffins, which contain 49 net carbs, and you just saved yourself 36 carbs!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12 muffins
Calories: 243 kcal
Course:
Breakfast , Brunch
Cuisine:
American
Ingredients
- 2 ½ cups Open Nature Almond Flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅓ cup O Organics Virgin Coconut Oil measured solid, then melted in the microwave for 30 seconds
- ½ cup O Organics Unsweetened Almond Milk
- 3 O Organics large eggs
- 2 teaspoons vanilla extract
- 1 cup blueberries fresh or frozen
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine the almond flour, granulated sugar, baking powder, salt and ground cinnamon.
- In a small bowl, whisk the melted coconut oil and almond milk together.
- Whisk in the eggs and vanilla extract.
- Add the wet ingredients to the dry ingredient and stir to combine.
- Gently mix in the fresh blueberries.
- Spoon the batter into 12 lined muffin tins.
- Place in the oven and bake for 25-30 minutes, or until the muffins are lightly browned.
- Remove from the oven and cool for 10 minutes before removing from the muffin tins.
Cup of Yum
Notes
- Alternative sweeteners: erythritol or monkfruit sweetener can be used in place of sugar to reduce the net carbs, calories and sugar in this recipe. Refer to the post above for exact nutritional information when using these alternative sweeteners.
- Freezer storage: these muffins can be stored in the freezer in an airtight container for up to 6 months. They're super moist and don't dry out after freezing! To defrost them, place the muffins in the refrigerator or on the countertop. After they're defrosted, pop them in the microwave or oven to reheat.
- Mini muffins: these muffins can be made into 24 mini muffins using a mini muffin tin. Adjust the baking time to 15 minutes, then add time if the muffins are not cooked through after 15 minutes.
Nutrition Information
Calories
243kcal
(12%)
Carbohydrates
16g
(5%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Cholesterol
41mg
(14%)
Sodium
74mg
(3%)
Potassium
75mg
(2%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
66mg
(1%)
Vitamin C
1mg
(1%)
Calcium
87mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 243
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 41mg | 14% |
| Sodium | 74mg | 3% |
| Potassium | 75mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 66mg | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.