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Blueberry Muffins (gluten free and low carb)

Blueberry Muffins (gluten free and low carb)
Recipe type: Breakfast
Serves: 6
  • 2 eggs
  • 4 tbsp. melted butter
  • 8 tbsp. splenda (or 4 tbsp. stevia and 4 tbsp. splenda; mixing 2 types helps reduce bitter aftertaste)
  • ¼ tsp. baking soda
  • ½ tsp. sea salt
  • 1 tsp. lemon zest (or 1 tbsp. of lemon juice)
  • 1 tsp. vanilla extract
  • 1 cup almond flour
  • ¾ cup of fresh or frozen blueberries
  • 2 tbsp. almond milk
  • (optional) ¼ slivered almond pieces
  1. Pre-heat oven to 350
  2. Mix dry ingredients together (flour, sea salt, baking powder, stevia/splenda, lemon zest)
  3. Add wet ingredients (eggs, milk, vanilla extract, butter) and mix well together.
  4. Add blueberries and fold in gently.
  5. Divide the batter into muffin cups. The batter is quite firm so you will need to use a little spoon to level the batter nicely. The muffin cups should be filled to the top as the batter doesn't rise much.
  6. Bake about 20-25 mins. until lightly browned on the top.

*Can be frozen and re-heated later!

Comments (4)

  1. Christina Fowler, FNP - Reply

    The nut flours are low carb which is why they are typically a good choice. For those who are unable to tolerate nut based flours you could try coconut flour (its literally just ground up coconut-so not really a true nut flour). I would not substitute the coconut flour for almond flour in this recipe since coconut flour tends to sap a lot of moisture and requires a little different balance of liquids….but if you wanted to experiement you could try the coconut flour and use coconut milk instead of almond milk….but just add a little more liquid than what the recipe calls for. Or you might try this recipe I found:

  2. Just curious on the blueberry muffin recipe. It says 1/4 baking soda. 1/4 what? tsp, tbsp, cup? I would like to try these but I don’t want to mess up the recipe. Thanks

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