Bakery Style Low Carb Blueberry Muffins
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Who isn’t tempted sometimes by a big, fluffy muffin oozing with ripe blueberries? You know the ones, those jumbo-size muffins that are found in any bakery on any street in any city. Oftentimes, they actually look a lot better than they taste, as they can be overly sweet or a little on the dry side. And if you eat all of it, you have eaten your carb and calorie allowance for the whole day! Well, these low carb “bakery-style” blueberry muffins will satisfy that bakery muffin craving without all the sugar and flour. A breakfast you can feel good about.
(69 votes, average: 3.70 out of 5)Loading...Bakery Style Low Carb Blueberry Muffins
Ingredients
- 2 1/2 cups almond flour
- Sweetener equivalent to 1/2 cup sugar
- 2 tbsp coconut flour
- 1 tbsp baking powder
- 1 tsp lemon zest
- 1/4 tsp salt
- 3 large eggs
- 1 cup unsweetened almond milk
- 6 tbsp butter, melted
- 1/2 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 2 tsp granulated xylitol or erythritol for sprinkling (optional)
Instructions
- Preheat oven to 325F and grease a standard 12-cavity non-stick muffin tin very well (or line with paper liners, if you’re muffin tin is not very non-stick).
- In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, lemon zest, and salt. Stir in eggs, almond milk, butter, and vanilla extract until well combined.
- Gently fold in blueberries. Divide batter among prepared muffin cups and bake 30 to 40 minutes, until set and a tester inserted in the center comes out clean.
- Remove and sprinkle with granulated sweetener, if using. Let cool 20 minutes, then transfer to a wire rack to cool completely.
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Mine turned out terrible batter was very thin not thick berries sank to bottom in a pile
Love them. Wish they held together better. Will add some xanthan gum next time. Delicious even so.
I am very new to low carb baking. Can I ask why use almond flour and coconut flour?
Almond flour for the bulk. Coconut flour for the texture. Coconut flour is very drying, and allows the fattier almond flour to taste more like cake than cornbread or pound cake depending on the wet ingredients.
I am curious if using coconut flour causes the muffin to taste like a coconut? I have never baked with coconut flour. I want the muffins to taste like blueberries and not coconut. I do not care for the taste of coconut.
Confession: with the exception of the oil (and the commercial milk drinks which are more like white water), I loathe coconut. I loath the texture of fresh, of dried, of flakes. I hated the smell until my body told me it was good for me. So, when I tried coconut flour for the first time, I was ready to loath it. I LOVE what coconut flour does for low carb bakery texture. By itself it soaks up HYUGE volumes of liquid and can be drying if you don’t know what’s what. That’s why tried and true recipes that add a… Read more »
These were pretty good. The only downside I had with these was the grainy texture that accompanies almond flour. I hate the gritty texture! I’ve tried three different brands, including Bob’s Red Mill fine almond flour and they all are gritty. Notes: This made a really thick batter, so I didn’t fold the blueberries into the batter, I dropped them on top and next time, I’ll push a few in because they didn’t sink much. For an extra special treat, slice them in half and toast them, then slather them in butter. Deeee-vine! (Yes, I intended to butcher the spelling.)… Read more »
My batter is not liquid at all. Is it supposed to like cake batter?
Yes, the batter is thick. Coconut flour acts like a dried out sponge when it hits water, and just soaks it all up! They’ll bake up okay, though.
If using stevia how much would you use?
If you are using the powdered form, it is usually equal amounts. I’m not really familiar with the liquid form so I don’t know the equivalent.
these are my favorite muffin, this time I did not have almond mild so I used a can of coconut milk, and they are still delicious :)
thank you
8 carbs for the batch of 12, or 8 carbs each?
Thanks!
it would be per muffin i did a rough calculation and the almond meal on its own without anything else added is 12 carbs, so it would be each muffin 8s 8 carbs
Fantastic blueberry muffins, but most of my blueberries fall to the bottom of the muffin pan too, and I’ve heard that this is normal whenever you make any blueberry muffin recipe. (Gravity, right?). Anyway, I heard long ago that by putting a little flour (almond flour) on wet blueberries before adding them to the mixture; that will prevent most of them from falling to the bottom of the muffin pan. Anyone else heard this before or is it a “southern” thing? (Note: this will happen to any blueberry muffin recipe you made; absolutely nothing is wrong with this recipe.)
Yes I always put some ‘flour’ in with my blueberries and give it a good ‘shake’ to get the majority of them covered and it does help them settle in the dough instead of all falling at the bottom of the muffin (bread) etc…
I didn’t fold mine in, I dropped them on top. My batter was so thick that very few sunk actually. Try dropping them on the top of the batter once they are in the muffin tins and push a couple down inside the batter next time. And yes, I’ve heard of coating them in flour to prevent them from sinking, and I live in Michigan! (Of course, my mother was born and raised in West Virginia, so I’m a half-breed, lol. I like to think I get the best of Yankee and mountaineer traits.)
I do the floured berry thing too. It keeps them suspended and more evenly distributed in the batter. I’ll have to try dropping them on top sometime.