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Best Ever Low Carb Blueberry Muffins

These Best Ever Low Carb Blueberry Muffins are fluffy and sweet, with a classic muffin texture – gluten-free, sugar-free, and only 3 grams of net carbs per muffin!

Best Ever Low Carb Blueberry Muffins Recipe

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low carb blueberry muffins on wire rack with fresh blueberries

If you’ve ever tried to follow a low carb diet you know how challenging it can be to go without all the sweet treats you used to enjoy. And if you’ve been a reader of The Busy Baker for awhile now you’ll know how much I love enjoying homemade treats instead of processed, pre-packaged ones from the grocery store. These Best Ever Low Carb Blueberry Muffins are the perfect easy-to-make sweet treat that’s perfect for low carb diets!

low carb blueberry muffins in muffin tin

If you’re eating low carb or just trying to cut out sugar or gluten, these Best Ever Low Carb Blueberry Muffins are a GREAT treat or snack. They’re made with basic ingredients you probably already have in your kitchen (especially if you’re following a low-carb, gluten-free or low-sugar diet already!), and their texture is almost the same as a conventional muffin – fluffy, with a tender crumb, and a beautifully caramelized top. Trust me, you’re going to LOVE them!

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low carb blueberry muffins on black wire rack

How to Bake Low Carb Muffins with Almond Flour

  1. Use Almond Flour, not Almond Meal. Almond flour is ground finely for baking and Almond Meal contains larger pieces of almond. Since Almond Flour is finely ground it creates a more uniform texture when baking.
  2. Use Blanched Almond Flour. Blanched Almond Flavour is light in colour and contains no almond skin fragments.
  3. Aerate, scoop and level to measure. Measure almond flour just like regular flour: fluff it up, scoop and level for the perfect measurement.
  4. Sift well. For perfectly smooth baked goods with Almond Flour, sift all the dry ingredients together to remove any large pieces.
  5. Combine the dry ingredients together first. Combine all the dry ingredients with the Almond Flour before adding it to the wet ingredients, to make sure all the ingredients are distributed evenly.
  6. Use a blender or food processor. The secret to a fluffy, even-textured muffin made with almond flour is to mix the ingredients in a food processor or blender. Mix the dry ingredients first and then pulse after you add the wet ingredients, just until combined.
  7. Let your muffins cool completely before slicing. Muffins made with almond flour need to cool to set fully. If you remove them from the papers too soon they’ll become crumbly.

low carb blueberry muffins in muffin tin

Looking for some low carb meal ideas? Try my Low Carb Baked Bruschetta Chicken, my Low Carb Chicken Shawarma Bowls, and my Low Carb Italian Chopped Salad!

low carb blueberry muffins with fluffy texture

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hand reaching for low carb blueberry muffin

I hope you like this low carb recipe as much as we do! Let me know in the comments below, what’s your favourite healthy dessert? I’d love to know!  

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  Looking for more Low Carb recipes? You’ll love these!

LOOKING FOR MORE MUFFIN BAKING RECIPES AND TIPS?

Get my guide to Easy No-Fail Muffin Baking!

Best Ever Low Carb Blueberry Muffins

These Best Ever Low Carb Blueberry Muffins are fluffy and sweet, with a classic muffin texture – gluten-free, sugar-free, and only 3 grams of net carbs per muffin!

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Course: Baking, Dessert, Muffins, Snack

Cuisine: American, breakfast, Brunch, North American, snack

Keyword: Best Ever Low Carb Blueberry Muffins, Best Ever Low Carb Muffins

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Servings: 12 muffins

Calories: 208kcal

Author: Chrissie

Ingredients

  • 2 1/2 cups almond flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup Truvia brown sugar or other stevia brown sugar substitute
  • 1/3 cup vegetable oil or use melted coconut oil, avocado oil, or other neutral oil
  • 6 tablespoons unsweetened almond milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup fresh blueberries

Instructions

  • Preheat your oven to 325 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.

  • To a food processor or a blender, add the almond flour, baking powder, salt and stevia brown sugar. Pulse or blend on low speed until blended.

  • Add the oil and almond milk to a liquid measuring cup, along with the eggs and vanilla. Whisk them all together with a fork until combined.

  • Add the wet ingredients to the dry ingredients in the food processor or blender and pulse or blend on low speed just until combined. You may need to stop blending and scrape down the sides with a spatula a few times.

  • Add the batter to a bowl (or to save dishes, just remove the blade from your food processor) and add the blueberries. Fold the blueberries into the batter gently.

  • Divide the batter evenly between the 12 prepared muffin cups.

  • Bake the muffins at 325 degrees Fahrenheit for about 20-23 minutes or until the tops of the muffins are golden brown and a toothpick inserted into one of the muffins comes out clean.

  • Let the muffins cool completely in their tin before serving.

Notes

These muffins keep well in an airtight container at room temperature for about 2 days. They freeze well in an airtight container for up to 1 month.
These low carb muffins can be made in a bowl instead of a food processor or blender, but to achieve a texture that’s most like conventional muffins it’s best to blend or process the dry ingredients and the wet ingredients according to the recipe directions. Be careful not to over-blend the dry and wet ingredients together, as this will cause the muffins to be more dense and less fluffy. 

Nutrition

Serving: 1muffin | Calories: 208kcal | Carbohydrates: 6g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 77mg | Potassium: 90mg | Fiber: 3g | Sugar: 2g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg

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