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low carb blueberry muffins

Low Carb Blueberry Muffins

Author: Heidi Boortz
Servings : 12

Ingredients

  • 1 cup blanched almond flour
  • 4 egg
  • 4 Tbsp coconut oil melted
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp pure maple syrup or honey
  • 1 pint Blueberries

Instructions

To Bake

  • Preheat the oven to 425 deg.
  • 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.
  • 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.
  • 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

  • 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.