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Golden brown low carb blueberry muffins in a tin on a wooden table
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Grab & Go Low Carb Muffins

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 12 servings
Calories: 185kcal

Ingredients

  • 2.5 cups superfine almond flour
  • 0.5 cup granulated erythritol
  • 2 tsp baking powder
  • 0.25 tsp sal t
  • 3 large egg s
  • 0.33 cup melted coconut oil
  • 0.5 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 0.5 cup fresh blueberries

Instructions

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
  • In a separate medium bowl, beat the eggs then whisk in coconut oil, almond milk, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined.
  • Gently fold in the blueberries.
  • Divide the batter evenly among the 12 muffin cups.
  • Bake for 20 to 25 minutes or until the tops are golden brown and a toothpick comes out clean.
  • Cool in the pan for 10 minutes before transferring to a wire rack.