Low-Carb Blueberry Muffins

Low-Carb Blueberry Muffins

Try our recipe for delicious bakery-style low-carb blueberry muffins. Perfect for breakfast, a snack or just when you fancy something sweet with your coffee.

Prep Time

15 minutes

Cook Time

25 minutes

Servings

12

Ingredients

• 240g Almond Flour
• 70g Erythritol (granulated)
• 1 ½ tsp Baking Powder
• ½ tsp Salt
• 80g Unsalted Butter (melted)
• 80g Almond Milk
• 3 Eggs (large)
• 1 tsp Pure Vanilla Extract
• 65g Fresh Blueberries
• ½ Lemon (zest)

Directions

1. Preheat the oven to 170°C (fan), and line a 12 cup muffin pan with cupcake liners.
2. In a large bowl, whisk to combine almond flour, sweetener, baking powder, baking soda and salt.
3. Whisk in the melted butter, almond milk, eggs and vanilla until just combined.
4. Gently fold blueberries and lemon zest until evenly distributed.
5. Scoop equal amounts of batter into each cupcake liner and bake until slightly golden and a toothpick inserted into the centre of a muffin comes out clean, about 25 minutes.
6. Let cool before serving.