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.
- 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)
- 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.