Blueberry Muffins Gluten-free

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I woke up this morning craving some blueberry muffins. It’s probably because I was snacking on some freshly picked blueberries last night. I couldn’t decide whether to use coconut flour or almond flour so I used a mixture of both. Although these low carb blueberry muffins taste great just as they are, I prefer to cut them in half and grill them in butter in an iron skillet.

Low Carb Blueberry Muffins

Low Carb Blueberry Muffins

Low Carb Blueberry Muffins (Gluten-free)

Low Carb Blueberry Muffins (Gluten-free)

Yummy low carb blueberry muffins to start your day. These muffins are quick and easy to prepare as a warm breakfast treat.

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. Mix almond flour, coconut flour, baking powder and salt in small bowl. Set aside. In separate bowl, whisk eggs, butter, water, erythritol, stevia and lemon extract. Mix dry ingredients into wet ingredients and stir until well combined. Fold in blueberries.
  3. Spoon batter equally into 6 muffin cups. Bake for 20-25 minutes or until lightly brown. Cool in pan 5-10 minutes then remove from pan and cool muffins on rack.

Notes

Makes 6 muffins

Carbs per muffin: 5 g

http://www.sugarfreelowcarbrecipes.com/low-carb-blueberry-muffins-gluten-free/

* * * * ½ 2 votes

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Comments

  1. says

    just made these muffins yesterday.really good.didn’t see the amount of baking powder so put in i teas. also i wasnt watching what i was doing and put in 2T of xylitol instead of the erythirol and the stevia they great thanks again keep up the good work.don’t know how you do so much and still take of all of us out here. God Bless You and Yours

  2. says

    HI Lisa! I just found your site and have already ordered my donut tray for some bagels! I do wonder if it would work to sub coconut oil for the butter in your recipes. Thanks for sharing these wonderful recipes. You are bookmarked!!!

  3. Mandora says

    Made these last night for breakfast this morning. Everyone has enjoyed them, but I’m not entirely sold on the texture. It came out a bit spongy, great flavor, however my blueberries sunk to the bottom of the muffins. As if the batter couldn’t support them. They were very easy to make, and fortunately the ingredients were already on hand. Thanks for sharing!!

  4. says

    I love this recipe! I am gluten free and use multiple flours. I have been experitmenting with almond and coconut flours. I will definitely be making these!

    In re: Egg allergies, try EnerG Egg Replacer(sold in grocery stores GF section), Flax seed gel, Baking powder

  5. says

    I’d be curious to know if you found a way to make these without egg. Without the eggs, I would think you would need to add baking powder. I thought about adding a little baking powder next time to see if they come out lighter.

  6. says

    These look awesome! I’d like to play around with the recipe and see if I can also make it egg free (allergies). I know its very difficult to do with almond and coconut flour because they don’t hold together well without some protein binder.

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