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Low Carb Blueberry Muffins

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DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Only 8 calories per muffin from the yellow tier!  Make these low carb blueberry muffins for your breakfasts or enjoy as a snack.  They are also perfect as a side dish for any breakfast-for-dinner meal, or to bring to your next pot luck.

This recipes was adapted from our keto hamburger buns recipe.

low carb blueberry muffins

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low carb blueberry muffins

Low Carb Blueberry Muffins

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Recipe by:Heidi Boortz

Ingredients

Ingredients

Instructions

    To Bake
    1. Preheat the oven to 425 deg.
    2. Add all the ingredients except blueberries to a blender and pulse until just mixed and smooth. Make sure the coconut oil is liquid (melted) before adding it.
    3. Fold in blueberries. Pour the batter into muffin tins or 12 silicone muffin cups. We used ungreased silicone muffin cups for testing purposes. If you're using a muffin tin, generously grease each well before filling.
    4. Bake 15 minutes at 425. NOTE: You may need to adjust baking time for your cookware. Muffins are done when tops are golden and spring back when gently pressed.
    To freeze
    1. To freeze, bake as directed above, then wrap tightly in plastic wrap and freeze. To reheat, microwave 30 seconds to 1 minute, or just until warm.
    COMMENTS
    This Post Has 3 Comments
    1. Just made these with fresh blueberries. Think savory, not sweet and you will be pleasantly surprised. Definitely a favorite for a fast-out-the-door breakfast.

    2. OMGosh! Just took a batch of these out of the oven and they are divine! I could barely wait for one to cool down so I could try it!

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    Latest Blogs

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